West African Chicken and Peanut Soup
Benjamin
ingredients
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne
- 2 tablespoons vegetable oil
- 1/4 cup curry powder
- 1 tablespoon yellow curry paste
- 1 quart chicken stock
- 1 quart diced tomatoes with juice (canned fire roasted are best)
- 4 cups cooked chicken, diced (use a supermarket rotisserie chicken)
- 3/4 teaspoon sambal oelek chili paste (red chile paste)
- 1 cup chunky peanut butter
- 1 (14 ounce) can coconut milk
- 1 bunch cilantro, chopped
- lemon juice, to taste
directions
- 1
Saute onion, garlic and cayenne in oil until onion is translucent.
- 2
Stir in curry powder and curry paste; saute 1 minute.
- 3
Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- 4
Add cooked chicken and sambal; simmer for 10 minutes.
- 5
Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- 6
Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
notes
Soup Cook Off Winner
Source: Benjamin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews