African Chicken Peanut Soup Recipe
Creamy, hearty, and full of flavor—this African Chicken Peanut Soup comes together in just 30 minutes and is perfect on its own or ladled over rice or noodles for a filling, delicious dinner!
Servings: 2 servings
Calories: 926kcal
Equipment
Ingredients
- 1 pound boneless skinless chicken breast
- 1/3 cup all-purpose flour
- 2 tbsp curry powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup peanut or vegetable oil
- 1/2 tsp ground coriander
- 1 inch fresh ginger root
- 3 cloves garlic peeled
- 1 serrano chili pepper halved and seeded
- 5 cups chicken stock or chicken broth divided
- 1/4 cup peanut butter**
- 4 Tablespoons chopped peanuts
- 3 scallions chopped
- 4 Tablespoons chopped fresh cilantro
- 1 lime cut into wedges
Instructions
- 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 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 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 stir well.
- Add the remaining 4 1/2 cups of broth, one cup at a time, slowly stirring to maintain the soup's texture. Simmer for 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.
Notes
Makes 2 hearty servings of soup, but if served with rice or noodles, you can get 3-4 smaller servings.
**If using the all-natural, sugar-free kind of peanut butter, add a teaspoon of sugar to the soup.
To store African Peanut Soup with Chicken, let the soup cool completely before transferring it to an airtight container. It will last in the fridge for up to 4 days.
To freeze, portion it into freezer-safe bags or containers for up to 2 months. Reheat on the stove over medium heat or in the microwave, stirring occasionally.
Nutrition
Serving: 1serving | Calories: 926kcal | Carbohydrates: 57g | Protein: 81g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 2436mg | Potassium: 2067mg | Fiber: 8g | Sugar: 14g | Vitamin A: 413IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 7mg
