Try this West African Peanut Chicken Soup recipe on it’s own, or ladle it over rice or noodles for a deeply satisfying dinner.
You knew it was going to be easy, right? Because today is yet another 30-Minute Monday, which means that this recipe is quick, easy, and on your dinner table faster than waiting for pizza delivery.
What is there to say about this West African Peanut Chicken Soup?
First, let’s talk about the color. I know that the pictures are kind of like BAM in your face, and that’s because there’s a lot of vibrant curry powder in the broth.
Secondly, the smell. Let’s say “aroma” instead because it sounds fancier.
Your kitchen is going to smell like the most heavenly mixture of ginger + cilantro + lime + garlic + curry + chilies.
It’s pretty much the best aroma ever.
Finally, the taste. The most important part, am I right? The peanut butter adds the most amazing velvety texture to the broth, while the tender chicken adds substance to the dish. The fresh herbs and spices are a perfect complement to the richness of the broth, and the garnish of chopped peanuts adds just the right amount of crunch.
Here’s the Recipe!
- 1 pound boneless, skinless chicken breast
- 1/3 cup all-purpose flour
- 2 Tablespoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup peanut (or vegetable) oil
- 1/2 teaspoon ground coriander
- 1 inch fresh ginger root
- 3 cloves garlic, peeled
- 1 serrano chili pepper, halved and seeded
- 5 cups chicken stock or broth, divided
- 1/4 cup peanut butter**
- 4 Tablespoons chopped peanuts
- 3 scallions, chopped
- 4 Tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Slice the chicken crosswise into 1/4 inch thick strips. In a zipper-close bag, combine the flour, curry powder, salt and pepper. Add the chicken and give the bag a good shake to coat well.
- In a large Dutch oven or other pot, heat the oil over medium-high heat for about 1 minute. Add the chicken pieces in a single layer and cook for 2 minutes per side.
- Meanwhile, place the coriander, ginger, garlic, and chili pepper in the bowl of a small food processor and pulse to a mince.
- Turn the heat down to medium and add the ginger mixture along with 1/2 cup of broth. Cook for 2 minutes, then add the peanut butter and toss well.
- Add the remaining 4 1/2 cups broth one cup at a time, slowly stirring to maintain the soup's texture. Simmer 10 minutes, stirring occasionally. Taste and add salt as needed.
- To serve, pour the hot soup into individual bowls and garnish with chopped peanuts, scallions, cilantro, and a lime wedge.
** If using the all-natural, sugar-free kind, add a teaspoon of sugar to the soup.
Amount Per Serving: Calories: 1053|Total Fat: 43g|Saturated Fat: 9g|Trans Fat: 0g|Unsaturated Fat: 28g|Cholesterol: 214mg|Sodium: 2493mg|Carbohydrates: 64g|Fiber: 9g|Sugar: 16g|Protein: 104g|
Nutrition information has been auto-calculated for your convenience.
September 15, 2014 | Last Updated on December 17, 2020 by Linda