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Thai Panang

thai panang

Creamy, spicy, and full of rich Thai flavours, this Thai Panang soup over rice will win you over and become a trusty staple for dinner guests. One of the fastest soup recipes you can make!

Skill level: Easy
Serves: 8
Preparation: 30 minutes
Keeps: 2 days


  • 2 tbs coconut oil
  • 1-2 tbs panang curry paste (1 tbs for mild, 2 tbs for medium)
  • 400g can coconut milk (Thai Kitchen unsweetened, preservative-free works best)
  • 5 kaffir lime leaves, deribbed and chopped super fine
  • 1 tsp fish sauce
  • 3 tbs agave
  • 9g (1 scoop) Zingology Carrot Powder
  • 350g (1 lb) chicken breast, sliced super thin
  • 1 each: red, orange, and yellow bell pepper, deribbed and thinly sliced
  • 200g (70z) uncooked jasmine or basmati rice


  1. In medium-sized soup pot, heat coconut oil and curry paste on medium-low heat. Stir 2-3 minutes.
  2. Add 1/3 can of coconut milk to pot and cook for 3-4 minutes till bubbly and red.
  3. Stir in rest of coconut milk, kaffir lime leaves, fish sauce, agave, and whisk in carrot powder.
  4. Add chicken and simmer covered 5 minutes.
  5. Pour in sliced bell peppers and simmer covered another 5 minutes.
  6. Serve hot over rice.


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