Tuesday, October 2, 2012

Tasty Tuesday--Senegalese Chicken Soup

It's finally a Tasty Tuesday post! And this one might be one of the best ever. 

I had a craving for Thai and this soup did not fail. Please don't let my terrible photo deter you from making this amazing soup!

Senegalese Chicken Soup
adapted from food.com

1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon red curry paste
1 quart chicken stock
1 quarte diced tomatoes with juice
1 deli rotisserie chicken (or 4 cups cooked chicken), shredded
3/4 teaspoon red chili paste (found in the Asian foods section in your grocery store)
1 cup chunky peanut butter
1 (14 ounce) can lite coconut milk
1 bunch cilantro, chopped
lemon juice, to taste (I used to juice of one small lemon)

1. Saute onion, garlic, and cayenne in oil until onion is translucent in a large stockpot.
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 5 minutes.
4. Add cooked chicken and red chili paste; 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; check seasoning.

I am telling you...this soup is restaurant quality!

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