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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (880g) Recipe makes 4 servings The following items or measurements are not included below: yellow curry paste sambal oelek chili paste |
||
| Calories 1067 | ||
| Calories from Fat 638 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 70.9g | 109% | |
| Saturated Fat 25.9g | 129% | |
| Monounsaturated Fat 23.8g | ||
| Polyunsaturated Fat 16.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 112mg | 37% | |
| Sodium 1387mg | 57% | |
| Potassium 2013mg | 57% | |
| Total Carbohydrate 55.9g | 18% | |
| Dietary Fiber 14.0g | 56% | |
| Sugars 27.2g | ||
| Protein 62.9g | 125% | |
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Senegalese Chicken and Peanut Soup
By: Kirstin in the Couv
Jan 25, 2005
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully.
Note - I just adopted this one — it was originally posted by my friend Mean Chef — the intro is perfect and is exactly what you should be tasting in the final product! 
SERVES 4 -6
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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- Course > Soups
- Cuisine > African > Central/Western
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Chef #883660
On Jul 6, 2008
I have made this recipe three times in three weeks, it is unbelievably good. It is also easy to make. Most amazing, my teenage boys and all their friends love it. I serve it over basmati rice and sprinkle chopped peanuts on top. I did find out it is actually better the next day after the flavors have had time to blend together.
From: *Shelly*
On Jan 26, 2005
This is an outstanding soup. I wish I could give it more than 5 stars. It is wonderfully unique and definitely hearty enough to make a meal out of it. Mean's intro description is right on — there is a peanut flavor to the soup but it doesn't dominate and the soup is a bit spicy but not overly so. Absolutely delicious. The different types of curry make for fabulous layers of flavor. I've never experienced a soup like this before and now it is my favorite.
From: echo echo
On Feb 17, 2005
Served this to my sister and BIL--they were crazy for it. I didn't have & couldn't get the yellow curry paste so I substituted green curry paste plus a bit of turmeric. Used light coconut milk (canned). Otherwise, followed the recipe exactly. My sister wanted to make sure I had this recorded or knew where to find it again. Superb--not surprising it's an award-winner (wondering what award?)!
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