Recipe: Senegalese Chicken Peanut Soup

by Ellen

Coast of Senegal -- Photo Credit: robin.elaine on flickr

Now that I’m on a soup kick, I thought I’d post one of my favorite ways to use healthful chicken stock, coconut milk, and coconut oil.  (Have you seen, Coconuts are Good for You?)  You can make your own chicken stock, roast or parboil tomatoes and bake sweet potatoes in preparation, or you can use boxed organic chicken broth, frozen or jarred tomatoes and canned organic sweet potato puree.

Senegalese Chicken Peanut Soup

(adapted from Emeril Lagasse’s recipe)

Ingredients:

2 T. organic, unrefined coconut oil

1 medium onion, chopped

1-2 cloves of garlic, squashed and chopped

1 T curry powder

1 lb. roasted sweet potatoes, skinned and mashed OR 1 15-oz. can organic sweet potato puree

6-8 roasted or parboiled tomatoes, skinned and chopped OR 24-28 oz. canned, chopped organic tomatoes

1 15-oz. can whole, unsweetened coconut milk

1/2 cup crunchy natural peanut butter

1 quart chicken stock

1 to 1.5 lbs. cooked, shredded organic chicken

sea salt, pepper and cayenne (or other hot pepper) to taste

cilantro leaves

chopped peanuts

To Prepare,

In a large stockpot, saute the chopped onion in the coconut oil on medium heat for a few minutes.  Add the garlic and curry powder and cook, stirring, one more minute.  Add the chicken broth and bring to a boil.  Reduce heat to a simmer and add tomatoes, peanut butter, coconut milk and sweet potatoes.  Mix well, then allow to simmer for ten minutes, stirring occasionally.  Blend soup until it’s smooth using an immersion blender or a counter-top blender (in batches).  Season soup with salt, pepper and hot pepper to taste.  Add the shredded chicken and simmer for about ten more minutes.  Garnish with cilantro and/or chopped peanuts.

This post is part of Real Food Wednesday and Fight Back Friday blog carnivals.

DON’T MISS FUTURE POSTS! Click below to subscribe for free updates delivered to your email or RSS feed:

Subscribe

Are you on Facebook?  Please join the BodyEarth Facebook page!

Photo Credit:  robin.elaine on flickr

Related Posts with Thumbnails
Be Sociable, Share!

Comments on this entry are closed.

April@ The 21st Century Housewife September 22, 2010 at 11:01 am

This soup sounds delicious – nice and spicy for the autumn!

BodyEarth September 22, 2010 at 11:23 am

I especially like it with some chipotle pepper sprinkled on top, April!

Jim September 22, 2010 at 12:34 pm

This soup makes life worth living!

BodyEarth September 22, 2010 at 1:24 pm

:-)

Betsy September 22, 2010 at 5:32 pm

Thanks for the recipe. I can not wait to try it since it contains all ingredients that I love.

BodyEarth September 22, 2010 at 6:02 pm

I hope you like it, Betsy. They’re my favorites, too!

Alex@amoderatelife September 27, 2010 at 4:49 pm

Hi Ellie, Just stopping by to visit your lovely site and couldnt resist commenting on this delicious looking soup. The peanut is used in so many different ways in so many different countries! Just think of southern boiled peanuts and thai peanut sauce and how very different they are! I love finding ingredients that are international and seeing how the different cultures paired it up in their recipes. I grabbed your RSS feed and look forward to seeing more from you! Alex@amoderatelife

BodyEarth October 1, 2010 at 6:39 am

Hi, Alex. I just found your comment in my “spam” folder — sorry about that! Great thoughts about peanuts around the world. I love them every which way, but Thai peanut sauce is a favorite. Of course, there’s always chocolate and peanut butter… Thank you for visiting and for getting my feed!

Previous post:

Next post:

Privacy Policy