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Senegalese Chicken and Peanut Soup
Time: 1 hrs
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)
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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