Ingredients
-
1
-
2
-
1/4
-
2
-
1/4
-
1
-
1
-
1
-
4
-
3/4
-
-
-
-
-
Directions
Senegalese Chicken and Peanut Soup,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! :-),Wow! SOOOO tasty! Based on other reviews I switched the amounts of curry paste and curry powder. I doubled the recipe and added some carrots, but as a result I couldn’t fit all the coconut milk in my stockpot. So I halved the coconut milk. We added extra Sambal Oelek which is now one of my new favorite condiments! I also put a dollop of it on top of every serving of the soup but we like things pretty spicy. We also garnished with peanuts. Super tasty!,Absolutely one of our favorite meals ever. After SO accidentally added 3/4 CUP (rather than 3/4 tsp) of sambal paste, we found out it’s better with a ton of that. Other than adding way more of that, we make it as directed and it’s luxuriously rich. Don’t forget to thoroughly wash your cilantro!
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Steps
|
1
Done
|
Saute Onion, Garlic and Cayenne in Oil Until Onion Is Translucent. |
|
2
Done
|
Stir in Curry Powder and Curry Paste; Saute 1 Minute. |
|
3
Done
|
Add Chicken Stock and Tomatoes in Juice; Bring to a Boil, Then Simmer For 15 Minutes. |
|
4
Done
|
Add Cooked Chicken and Sambal; Simmer For 10 Minutes. |
|
5
Done
|
Whisk in Peanut Butter a Little at a Time Until Incorporated; Add Coconut Milk and Stir to Incorporate. |
|
6
Done
|
Turn Soup to Low and Add Cilantro and Lemon Juice to Brighten the Taste; Check Seasoning. |
