Senegalese Chicken and Peanut Soup
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- 1
- 2
- 1⁄4teaspoon cayenne
- 2tablespoons vegetable oil
- 1⁄4cup curry powder
- 1tablespoon yellow curry paste
- 1quart chicken stock
- 1
- 4cups cooked chicken, diced (I used one whole cooked chicken)
- 3⁄4teaspoon sambal oelek chili paste (red chile paste)
- 1
- 1(14 ounce) can coconut milk
- 1
-
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DIRECTIONS
- 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.
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