The combination of chicken, chili paste, peanut butter, coconut milk, and spices all in a thai chicken soup makes this the perfect way to warm up when you’re chilled to the bone.… It’s sometimes hard to find, so you can use regular canned coconut milk BUT only use 1 Tablespoon of the thick, white fat/oil that accumulates at the top of the can, and then discard the rest. Coconut peanut noodles are great for both clearing out the fridge and for those nights you've got nothing in your fridge. This will work just fine as well. Coconut meet peanut butter… That’s what makes the magic of spicy Thai peanut sauce – the pairing of deliciously creamy and exotic coconut milk with nutty and earthy peanut butter. You can make this sauce with coconut milk but you can easily substitute it for regular milk. Don’t be afraid of fish sauce. Cook’s Note – Chicken in Spicy Thai Peanut Sauce: This recipe calls for canned lite coconut milk. It sounds odd but lends a distinctly Thai flavor to the dish. Here are a few ideas for mixing up your Coconut Peanut Noodles: HOMEMADE THAI PEANUT SAUCE — Coconut milk, peanut butter, curry paste, lime juice and seasonings come together in this flavorful sauce that’s perfect on grilled chicken or your favorite stir-fry. This Thai Coconut Peanut Soup recipe is not only super yummy but super easy too. Open up your produce drawer to see what you've got, and don't be afraid to add some leftover chicken or seafood to the mix. The creamy sauce is amped up by combining coconut milk with salty fish sauce and lime juice, plus peanut butter, red curry paste, brown sugar, and ground ginger. The combinations are, truly, endless. You can add fresh chili peppers or hot sauce. Just like Pecel which is a variation to peanut sauce, I love to make my sauce spicy. If you love peanut sauce as much as I do, and you’ve never tried making it yourself, you’ve got to whip up a batch of this Homemade Thai Peanut Sauce as soon as possible! My husband read somewhere Red Boat is a highly rated fish sauce, and is 100% natural, so Red curry paste and brown sugar add a delicious Thai-spiced sweetness. But no worries if you do not like it hot you can keep it moderate or just leave it out.