This recipe is a combination of contributions from several people and cultures. With so many of the ingredients strong in nature, it is a perfect soup to customize to your taste! Add or subtract at will.
1.5 cups cooked chicken, cubed (or 1 or 2 large cans—it’s super easy that way!)
1 cup sweet onion diced in ½ inch pieces
1 Tbsp. finely chopped fresh garlic
1/4 cup sesame oil
2 tsp. curry powder
1 tsp. crushed red pepper flakes (more or less to taste)
4.5 cups chicken stock
1.5 cups diced canned tomato (feel free to use varieties w/ roasted garlic, caramelized onion, Cajun spice, etc.—they all work very well for this dish)
1/2 cup peanut butter (chunky or not, it’s up to you)
1 Tbsp. lemon juice (or more to taste)
1/4 cup chopped fresh cilantro (more or less to taste)
Freshly ground pepper and salt to taste
In a large saucepan over medium-high heat, place the sesame oil, onions and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add the curry powder and red pepper flakes, stir for about 1 minute. Then add the chicken stock and tomatoes. Bring to a boil and reduce heat to simmer for about 20 minutes.
Add the peanut butter and cilantro and whisk until smooth and heated thoroughly.
Add chicken, lemon juice, salt and pepper. Turn off heat and let rest for about five minutes, then adjust the seasonings and serve. Tastes even better the next day!
Serves 4-6
Subscribe to:
Post Comments (Atom)
2 comments:
I haven't tried this yet, but according to someone on facebook (who I don't actually know personally) it's awesome. So you can thank Karen for this one!
We made it and liked it! Next time, I'll use crunchy PB, but it's still good with smooth. I did toss some peanuts into my bowl for the crunch, though.
Post a Comment