Recipe by Gillian Spence
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.
Top Review by Cup of Deliciousness
I used to eat this all the time when I lived in Bellingham and it is amazing! Seriously, one of my favorite foods ever. Savory, slightly spicy, and full of flavor. You can't go wrong! I have been making it a bunch over the past few years since I moved out of town and love to make it when I have people over. So delicious!
- 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 See How It's Made
- 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.
- Let cool to 145º (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.