Easy West African Peanut Soup


  • 1 pound boneless, skinless chicken breast
  • ⅓ cup all-purpose flour
  • 2 Tablespoons curry powder
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup peanut (or vegetable) oil
  • ½ teaspoon ground coriander
  • 1 inch fresh ginger root
  • 3 cloves garlic, peeled
  • 1 serrano chili pepper, halved and seeded
  • 5 cups chicken stock or broth, divided
  • ¼ cup peanut butter**
  • 4 Tablespoons chopped peanuts
  • 3 scallions, chopped
  • 4 Tablespoons chopped fresh cilantro
  • 1 lie, cut into wedges

Cooking Instructions:

  1. Slice the chicken crosswise into ¼ inch thick strips. In a zipper-close bag, combine the flour, curry powder, salt and pepper. Add the chicken and give the bag a good shake to coat well.
  2. 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.
  3. Meanwhile, place the coriander, ginger, garlic, and chili pepper in the bowl of a small food processor and pulse to a mince.
  4. Turn the heat down to medium and add the ginger mixture along with ½ cup of broth. Cook for 2 minutes, then add the peanut butter and toss well.
  5. Add the remaining 4½ cups broth one cup at a time, slowly stirring to maintain the soup’s texture. Simmer 10 minutes, stirring occasionally. Taste and add salt as needed.
  6. To serve, pour the hot soup into individual bowls and garnish with chopped peanuts, scallions, cilantro, and a lime wedge.

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