“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! :-)”
READY IN:
1hr
SERVES:
4
UNITS:
Metric

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.

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