Recipe by Chef Doolittle
This is really quick, but different enough to impress guests (just make sure they're not spice-wimps!)
Top Review by LGCP
YUMMY - I picked this recipe at random and decided to make it for our Kwanzaa celebration on New Years day, 2011. OMG! OMG! of all the food we had at the celebration -( and there was a lot) my soup was a family hit! I did not have tomato paste, so I used a little flour and water for thickening, one can of light coconut milk and a few extra heaping tablespoons of peanut butter.
This recipe will move into my top ten!
- 1 cup diced cooked chicken
- 2⁄3 cup diced onion
- 1 1⁄2 teaspoons minced garlic
- 2 tablespoons dark sesame oil
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 3 cups chicken broth
- 1⁄4 cup tomato paste
- 1 cup chopped stewed tomatoes, drained
- 3 tablespoons chunky peanut butter
Directions See How It's Made
- In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
- Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
- Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
- Heat until very hot but not boiling.
- Serve immediately.