Recipe by Kirstin in the Couv
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. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Top Review by Kristina+Enno
This truly is a five star soup. I'm not exaggerating when I say this - this is the Best Soup I've Ever Had. And I'm utterly flabbergasted that something I made has earned this title. I made my second batch yesterday and a good friend - a friend who knows me and thinks well of me - looked at me cockeyed when I tried to assure him that, yes, I made it and hadn't picked it up from a restaurant. With every subsequent bite he took - I'm pretty sure I heard him mumbling: Liar.
- 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 See How It's Made
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.