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Coconut Curry Peanut Chicken Soup with Organic Sri Lanka Black Tea


Peanut Curry Chicken Soup with Tea

This is one of my favorite soups, deliciously aromatic and surprisingly hearty for a chicken noodle soup. The soup is layered with Asian inspired flavors like coconut milk, curry, soy sauce, and Sambal oelek, an asian Chile garlic paste. Added to these rich ingredients is another layer of flavor that completes the dish. Organic Sri Lanka Black Tea. To infuse the tea into the soup, I added the large bold tea leaves directly into a simmering pot of chicken stock and let it steep before combining the stock with the other ingredients. This not only imparted the richness of the tea into the chicken stock but also transformed the color into a rich copper brown.

Serves 4


8 oz rice noodles, thin or medium size

4 cups chicken stock (preferably homemade)

1/4 cup Organic Sri Lanka Black Tea

2 Tablespoons olive oil

2 shallots, thinly sliced

1 Tablespoon curry powder

1 cup coconut milk

1/3 cup crunchy peanut butter

2 Tablespoons gf soy sauce

2 teaspoons sugar

3 cups shredded cooked chicken

1 Tablespoon lime juice

1/2 teaspoon kosher salt

Fresh ground pepper

1 teaspoon sambal oelek

1/4 cup fresh cilantro & large leaves for garnish


Bring a large pot of salted water to a boil and add noodles. Cook, stirring for 3-5 minutes. Remove from heat and let sit for 5 minutes. Drain.

Pour chicken stock into a medium size pot and bring to a simmer. Add tea leaves directly into stock, remove from heat, cover and let steep for 2 minutes. Pour stock through strainer, removing the tea leaves and set aside.

Heat the oil in a medium size, heavy pot (Le Creuset is perfect) over medium-low heat. Add the shallots and cook until soft about 3 minutes. Add curry powder and stir just until fragrant. Add the tea infused stock, coconut milk, peanut butter, soy sauce and sugar and stir until peanut butter is incorporated. Reduce heat to low and add the chicken and simmer for 15 minutes. Add lime juice and season to taste with salt and pepper. Add sambal oelek and stir until incorporated.

To serve

Divide noodles into 4 serving bowls and ladle soup on top. Garnish with cilantro leaves.

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