West African Peanut Soup
A quick-to-make soup recipe with warm curry spices, chicken breast and a hint of red pepper.
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 8 cups
Ingredients
⅔ cup chopped onion
1 Tablespoon toasted sesame oil
1 clove garlic, minced or ¼ teaspoon garlic powder
1 cup diced and cooked chicken breast
1 ½ teaspoons curry powder
½ teaspoon black pepper
½ teaspoon red pepper flakes
3 cups low-sodium chicken broth (see Notes)
1 can (6 ounces) tomato paste
2 cans (14 ½ ounces) stewed tomatoes
6 Tablespoons peanut butter
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large pot saute onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
- Add seasonings and cook 1 minute longer.
- Add broth, tomato paste, tomatoes and peanut butter. Stir until well combined.
- Heat over medium heat until hot but not boiling. Serve hot.
- Refrigerate leftovers within 2 hours.
Notes:
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- For more peanut flavor, add chopped peanuts.
- To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
Want to learn more about this topic? Explore more resources from OSU Extension:
Recipes