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! :-)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1.23 ml cayenne
- 29.58 ml vegetable oil
- 59.14 ml curry powder
- 14.79 ml yellow curry paste
- 946.0 ml chicken stock
- 946.0 ml diced tomatoes with juice
- 946.36 ml cooked chicken, diced (I used one whole cooked chicken)
- 3.69 ml sambal oelek chili paste (red chile paste)
- 236.59 ml chunky peanut butter
- 396.89 g can coconut milk
- 1 bunch cilantro, chopped
- lemon juice, to taste (I used the juice of 1 small lemon)
- 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.