Ingredients
-
4
-
2
-
2
-
4
-
2
-
2
-
2
-
2
-
12
-
1
-
4
-
12
-
-
-
Directions
Chicken Peanut Soup, This recipe is from my DD Culinary class in high school In the class this is made except for peanut butter one day, then refrigerated overnight Peanut butter is added and soup is heated just until hot and served Cooking Time does not reflect if you choose to use this step , I know I like peanut butter soups, and this one was one of the very good ones I liked it that the peanut butter isn’t overpowering I made about half a batch and it made enough for several meals for the two of us I added some diced red and poblano pepper b/c I had some to use up!, I LOVED this recipe for ease and simplicity, TRUE!
LOVE peanut butter and this soup is very warming with this winter weather too!
Made this for the May Recipe Swap AUS/NZ
WHOO HOO! Thank you!
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Steps
|
1
Done
|
In a Large Pot, Saute the Chicken, Onion, and Garlic in Sesame Oil Until the Chicken Is Cooked. |
|
2
Done
|
Add the Curry Powder, Salt, Pepper, and Red Pepper Flakes and Saute 1 Minute More. |
|
3
Done
|
Add the Chicken Broth, Tomato Paste, and Tomatoes. |
|
4
Done
|
Simmer About 30 Minutes to Combine Flavors. |
|
5
Done
|
(at This Point This Can Be Refrigerated Overnight For the Flavors to Blend) |
|
6
Done
|
Add Peanut Butter, Stirring Until Well Combined. |
|
7
Done
|
Heat Until Very Hot but not Boiling. |
