Go Back
Delicious panang curry soup with vegetables and chicken on a rustic wooden table

The famous Panang Curry soup Recipe

Craving the rich, nutty depth of a traditional Panang curry but want something light enough to slurp by the bowlful? 
This Chicken Panang Curry Soup is the best of both worlds. We’ve taken the iconic flavors of kaffir lime, savory peanut, and bold red curry paste and transformed them into a velvety, aromatic broth that hugs you from the inside out.
Whether you’re looking for a quick weeknight dinner or a gourmet Thai-inspired treat, this recipe is a total game-changer. Perfectly balanced, subtly sweet, and incredibly easy to make at home.
Ready to level up your soup game?
Print Recipe Pin Recipe
Course: Soup
Cuisine: Thai
Ingredients Method

Ingredients
  

The Soup Base:
  • 500  ml vegetable or chicken broth
  • 400  ml coconut milk (full-fat)
  • 2 to 3 tbsp Panang curry paste
  • 2 tbsb creamy peanut butter (easier to dissolve in soup than crushed peanuts)
  • 1 stalk lemongrass (bruised to release oils)
  • 5 kaffir lime leaves (torn)
The Filling:
  • 300 g chicken breast or thighs, thinly sliced
  • 1 red bell pepper, sliced
  • 100 g mushrooms (shiitake or button), sliced
  • A handful of snow peas
The Seasoning:
  • 1 tbsp palm sugar or brown sugar
  • 1 to 2 tbsp light soy sauce (or fish sauce)
  • 1 tbsp fresh lime juice

Method
 

  1. Sauté the Paste: In a large pot over medium heat, add a splash of oil and the Panang curry paste.
  2. Stir-fry for 1 minute until fragrant.Build the Broth: Pour in the broth and the coconut milk. Add the bruised lemongrass stalk and the torn kaffir lime leaves. Whisk in the peanut butter until the base is smooth. Bring to a gentle simmer.
  3. Cook the Chicken: Add the sliced chicken to the simmering broth. Let it cook for about 4–5 minutes until the chicken is nearly done.
  4. Add Vegetables: Toss in the bell peppers, mushrooms, and snow peas. Continue to simmer for another 3 minutes. You want the vegetables to be tender but still vibrant.
  5. Season: Stir in the sugar and soy sauce. Give it a taste—it should be creamy, savory, and slightly sweet.
  6. Finishing Touch: Turn off the heat and stir in the fresh lime juice. Remove the lemongrass stalk before serving.
    7. Serving Suggestions :
    Noodles: Pour the soup over cooked rice vermicelli noodles for a complete meal.
    Garnish: Top each bowl with fresh cilantro, sliced red chilies, and a few drops of sesame oil.
    Refinement: For a sophisticated touch, you could garnish with thinly sliced roasted red peppers or even a few fresh Thai basil leaves.