If you like Thai food, you will love this Golden Peanut Soup Mix from Frontier Soups by Anderson House. Frontier Soups features a selection of 36 different soup mixes to appeal to every taste and craving.
Originating in a midwestern kitchen more than 30 years ago, Anderson House soup mixes are made with wholesome ingredients and names we can actually pronounce. They are gluten free and non-GMO, with no added salt, no preservatives, and nothing artificial. The vegetables are simply dehydrated and easily combine with the broth for full, wholesome flavor. The recipes on the packaging work with meat or vegetable broth, making it easy to prepare a vegetarian version.
If you follow me on Inspiring Kitchen, you know that I am a creative cook. I like to use existing recipes—like my favorite Thai foods—and add a twist. If you have ever been to a Thai restaurant, you may have seen Rama Chicken on the menu. It’s made with chicken, broccoli, peanut sauce and served with rice. While I love soup, I couldn’t help but think this Golden Peanut Soup Mix would make the perfect peanut sauce for Rama Chicken—and way easier than making it from scratch.
Here’s how I made it. On the front of the Golden Peanut Soup package, you will find the ingredients you need for the soup. Turn the card over for step-by-step directions for the soup itself. For my purposes, I added chicken, broccoli, peanuts, cilantro and jasmine rice to my grocery list.
Golden Peanut Rama Chicken Soup
- 1 package of Frontier Soups Thai Style Golden Peanut Soup
- 6 cups chicken or vegetable broth
- 1 cup creamy peanut butter
- 2 cups shredded, cooked chicken
- 2 cups jasmine rice, cooked
- 2 cups broccoli, chopped
- ¼ cup chopped dry roasted peanuts
- 2 sprigs of cilantro, leaves chopped
- In a four-quart pot, bring broth to a boil.
- Reduce heat and stir in soup mix. Return to a simmer, cover, and cook for 15 minutes.
- Stir in peanut butter until thoroughly blended.
- For the chicken, you can use rotisserie chicken or cook it yourself. I just seasoned two chicken breasts with salt and pepper and then put them in my Instant Pot for 10 minutes with a cup of water. After the natural release process is over, I used two forks to shred the chicken into bite-size pieces. I then covered them with foil while I finished the peanut sauce.
- Before adding the chicken, I used an immersion blender to purée about half of the soup in the pot for a smooth sauce/soup. Just be careful to use a deep pot when you use a blender like this, as it will splatter the hot liquid. Then add the shredded chicken. Combine with soup to warm for 10 minutes, covering the pot while the flavors infuse.
- While this was happening, I steamed some broccoli (2 cups raw) for about 1-2 minutes in the microwave. If you use frozen, let it defrost first to get rid of any excess water. Chop up the broccoli into bite-size pieces and add to soup pot to warm.
- Rama Chicken uses rice as a base for the recipe. So, I used my Instant Pot once again to make jasmine rice. It’s seriously so easy—just a 1:1 ratio of one cup water to one cup rice. Then high pressure for 4 minutes. I did a quick release and spooned the rice in each of the individual serving bowls.
- Chop ¼ cup of dry roasted peanuts and the leaves from a couple sprigs of cilantro for the topping.
- Ladle the mixture of chicken, broccoli and peanut sauce over the rice. Sprinkle some of the chopped peanuts and cilantro to finish the dish.
As we settle into winter in Chicago, one of my go-to meals is soup. The philosophy of warming up from the inside out really resonates with me. After seeing the variety of soup mixes offered by Anderson House, I know I will be trying a number of them. In fact, Illinois Prairie Corn Chowder is next on my list. What’s your favorite soup?
Blog post by: Inspiring Kitchen