Senegalese chicken and peanut soup

This is one of our go-to simple recipes. During the winter we make this probably once a month, and every few months during the summer. It’s a really nice spicy soup and not very much effort to make. I usually double the recipe and make a giant stock pot full of it, then freeze so we have it to eat over several weeks. It never lasts long, though, because we always want to eat it!

The recipe is from: but I have used one of the suggestions from the reviews of the recipe, and Brad’s preferences around onions to edit it a bit. My edited version is below the picture.

A yellow soup with red tomatoes, tan chicken, and green cilantro

I normally double this recipe, but I will leave it in its undoubled format because I think most people would not want quite that much soup at once! I edited the amounts of onion, curry paste, curry powder, and the cooking method of the onions.

1/2 onion, chopped

2 cloves minced garlic

1/4 tsp cayenne pepper

2 Tbsp vegetable oil

1/4 c yellow curry paste

1 Tbsp curry powder

1 quart chicken stock

1 quart diced tomatoes with juice

4 cups cooked chicken, diced or pulled apart into bite sized pieces (rotisserie chicken is great for this!)

3/4 tsp sambal oelek (a chili pastę that’s similar to sriracha)

1 c chunky peanut butter

1 can coconut milk (14 oz)

1 bunch cilantro, chopped

lemon juice to taste

Sauté onion in oil, and when it starts to get translucent, add in garlic and cayenne and sauté until cooked

Stir in curry paste and curry powder, cook 1 min

Add chicken stock and tomatoes, bring to a boil and simmer 15 minutes

Add chicken and sambal oelek, simmer 10 minutes

Whisk in peanut butter and coconut milk, stir to combine

Add cilantro and lemon juice, then serve!

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