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Senegalese Chicken and Peanut Soup

chicken, milk, peanut butter, tomatoes, onion, lemon juice, curry, garlic, sambal, cilantro

Senegalese Chicken and Peanut Soup -


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)


Saute onion, garlic and cayenne in oil until onion is translucent.
Stir in curry powder and curry paste; saute 1 minute.
Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
Add cooked chicken and sambal; simmer for 10 minutes.
Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

Read the full directions on


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