Senegalese Chicken and Peanut Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. :-). 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 |
4 cups cooked chicken, diced (i used one whole cooked 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 (i used the juice of 1 small lemon) |
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.
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