African Chicken-peanut Soup
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup diced cooked chicken
- 2⁄3 cup diced onion
- 1 1⁄2 teaspoons minced garlic
- 2 tablespoons dark sesame oil
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 3 cups chicken broth
- 1⁄4 cup tomato paste
- 1 cup chopped stewed tomatoes, drained
- 3 tablespoons chunky peanut butter
directions
- In a large pot, saute chicken, onion and garlic in sesame oil for about 10 minutes, until onion is tender.
- Add curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
- Add chicken broth, tomato paste, stewed tomatoes and peanut butter, stirring until well-combined.
- Heat until very hot but not boiling.
- Serve immediately.
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Reviews
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YUMMY - I picked this recipe at random and decided to make it for our Kwanzaa celebration on New Years day, 2011. OMG! OMG! of all the food we had at the celebration -( and there was a lot) my soup was a family hit! I did not have tomato paste, so I used a little flour and water for thickening, one can of light coconut milk and a few extra heaping tablespoons of peanut butter.<br/><br/>This recipe will move into my top ten!
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Yummy! I liked LGCP's addition of a can of coconut milk -- makes Creamy African Chicken-peanut Soup. Fast, easy, and delicious. Moderatelly spicy -- "two peppers out of five." Minor issue is recipe asks for 1 cup of diced cooked chicken but then asks you to saute the chicken. Fresh chicken saut?ed for 10 minutes is cooked enough.
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This was a wonderful quick lunch. I cut the recipe in half because there were only two of us - big mistake, we wanted MORE!! The only substitution I had to make was creamy peanut butter rather than chunky - its all I had. I can see that chunky would have made the texture even better. We really loved it and I will definitely be making this again.