“I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think.”
READY IN:
35mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil.
  2. Let cool to 145º (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.

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