Serves 12
55 min
African Chicken Peanut Soup
Recipe GLPRad0ced1b8e88e4
A hearty and aromatic West African-inspired soup combining tender chicken with roasted peanuts, warm spices, and tomatoes. This comforting dish features curry powder, coriander, and cayenne blended into a rich broth, finished with fresh cilantro and a garnish of peanuts. Serve hot for a deeply satisfying meal that brings vibrant flavors to the table.
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Ingredients
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
Salt, to taste
2 tablespoons curry powder
1 teaspoon cayenne pepper
2 teaspoons ground coriander
5 cups chicken broth
2 cups tomato puree
2 cups crushed tomatoes
½ cup natural peanut butter
1 pound cooked chicken, shredded into bite-size pieces
1 cup scallions, thinly sliced on the bias
1 large handful fresh cilantro, stems and leaves roughly chopped, for serving
1 cup roasted peanuts, chopped, for serving
Directions
Heat a large, heavy soup pot or stock pot over medium-high heat. Add the olive oil and sauté the diced onion, stirring occasionally, until softened and translucent, about 5-7 minutes. Season with salt to taste.
Add the minced garlic to the pot and cook, stirring frequently, until the garlic becomes fragrant, approximately 1-2 minutes.
Stir in the curry powder, cayenne pepper, and ground coriander. Cook, stirring constantly, for 1-2 minutes to bloom and toast the spices, which will deepen their flavors.
Pour the chicken broth and tomato puree into the pot, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
Add the crushed tomatoes and stir to incorporate. In a small bowl, whisk the peanut butter with a ladle of the hot broth until smooth, then stir this mixture back into the pot until fully incorporated. Simmer for 10 minutes, allowing the flavors to meld together.
Stir in the shredded cooked chicken and the sliced scallions. Heat gently for approximately 5 minutes until the chicken is warmed through and the scallions have softened slightly.
Remove the pot from heat and stir in the chopped fresh cilantro.
Ladle the soup into bowls and serve hot, garnishing each serving generously with chopped roasted peanuts.
