Bowl of Chicken and Peanut Soup

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.

1 large onion, chopped
2 cloves garlic, minced
1/4 tsp. cayenne
2 Tbs. vegetable oil
1/4 cup curry powder
1 Tbs. yellow curry paste
1 quart chicken stock
1 quart canned diced tomatoes with juice
4 cups cooked chicken, diced
3/4 tsp. sambal oelek (red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
Lemon juice, to taste (juice of 1 small lemon)

Sauté onion, garlic and cayenne in oil until onion is translucent.
Stir in curry powder and curry paste; sauté 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.

Recipe credit: Mean Chef
Photo credit: ICDOCEAN