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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think. Ingredients:
1 ounce fresh ginger, scrubbed and chunked |
2 garlic cloves |
1 teaspoon dried chili pepper flakes |
3 (28 ounce) cans tomatoes, drained and quartered |
1 3/4 cups unsalted dry roasted peanuts |
1 medium onion, chopped |
1 1/2 cups chicken stock |
3 cups water |
1/2 lb chicken breast, cooked and cubed |
1/2 cup butter, melted |
1/2 cup flour |
8 lemon wedges |
Directions:
1. In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil.
2. Let cool to 145ยบ (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.
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