Senegalese Chicken and Peanut Soup

5.00 (56)
⏱ 60 mins 🍽 4-6 serving(s) 🏷 Peanut Butter

This award-winning Senegalese soup achieves a perfect balance of flavours. It should be silky and smooth with a distinct peanut taste, yet not resemble peanut butter. The soup features a spicy kick from curry and chilli paste, sharpness from tomato and lemon, and is finished with fresh cilantro. It yields 4 to 6 servings and freezes very well. The total preparation and cooking time is 60 minutes.

Senegalese Chicken and Peanut Soup

Ingredients

  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon cayenne
  • 2 tablespoons vegetable oil
  • 1/4 cup curry powder
  • 1 tablespoon yellow curry paste
  • 1 quart chicken stock
  • 1 quart diced tomatoes with juice
  • 4 cups cooked chicken, diced (I used one whole cooked chicken)
  • 3/4 teaspoon sambal oelek chili paste (red chile paste)
  • 1 cup chunky peanut butter
  • 1 (14 ounce) can coconut milk
  • 1 bunch cilantro, chopped
  • lemon juice, to taste (I used the juice of 1 small lemon)

Method

  1. Cook the chopped onion, minced garlic and cayenne in vegetable oil until the onion turns translucent.
  2. Mix in the curry powder and yellow curry paste, then cook for 1 minute.
  3. Pour in the chicken stock and diced tomatoes with their juice. Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
  4. Add the diced cooked chicken and sambal oelek chilli paste, allowing it to simmer for 10 minutes.
  5. Gradually whisk in the chunky peanut butter until fully blended. Stir in the can of coconut milk until incorporated.
  6. Reduce the soup to a low setting. Finish by stirring through the chopped cilantro and lemon juice to taste, then adjust the seasoning as needed.

Nutrition (per serving)

Sodium1126200 mg

Recipe details

CategoryPeanut Butter
AuthorKirstin in the Couv