Thai Inspired Peanut Soup


  • 1/2-16 oz bag (8 oz) wide Rice Noodles
  • 2 tablespoons and I teaspoon oil
  • 1/2 cup chopped shallots
  • 1 tablespoon minced garlic
  • 2-14.5 oz cans chicken broth
  • 1-13.5 oz can Coconut Milk
  • 1-3.5 oz box Peanut Sauce Mix
  • 1/2 cup Garlic Chili Pepper Sauce
  • 1/4 cup ketchup
  • 1 cup roasted peanuts
  • 1 cup chopped cabbage
  • 1 cup julienned carrots
  • 1 lb large shrimp, peeled and deveined
  • 2 cups baby spinach
  • 1 cup bean sprouts
  • 2 hard-boiled eggs, sliced
  • 1 cup French fried onions

A Taste of Thai Coconut Milk, Peanut Sauce Mix and Garlic Chili Pepper Sauce are irresistible in this sweet and sour soup.


  • 20 minutes to assemble
  • 15 minutes to cook
  • Total time: 35 minutes


  • 6-2 cup servings


  1. Bring a large pot of salted water to boil. Cook Rice Noodles according to box directions. Rinse in cold water and toss with 1 teaspoon oil. Chop into bite size pieces and set aside.
  2. Heat remaining 2 tablespoons oil in a large soup pot. Add shallots and garlic. Stir-fry over a medium heat until browned but not burned.
  3. Add chicken broth, Coconut Milk, Peanut Sauce Mix, Garlic Chili Pepper Sauce and ketchup. Stir and bring to a boil.
  4. Add peanuts, cabbage, carrots and shrimp. Simmer until shrimp is just cooked through.
  5. Stir in reserved noodles, spinach, and bean sprouts. Stirring, cook just until spinach wilts. Ladle soup into bowls. Top with eggs and fried onions. Serve.