Senegalese Chicken and Peanut Soup

Total Time
1hr
Prep
20 mins
Cook
40 mins

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! :-)

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Ingredients

Nutrition

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.