Happy happy Monday! I’m writing to you from my NEW (to me) comfy, functional, beaaauuutiful couch! The “functional” part of that description is definitely up for debate, but we’re gonna roll with it. I was planning on getting a sleeper couch, for when ALL OF YOU COME VISIT ME (!!), but this couch popped onto my radar and it wasn’t worth the trouble to say no. Also: It’s white. OOOMG. I definitely wanted a white couch, but am aware that it is 100% ridiculous and inconvenient and impractical. That said: I don’t have kids. I don’t really have anyone that I worry will spill or mess it up. So … I’m allowed to do this? I lived on the super wild side tonight and ate CURRY while sitting on it. That will not be a daily occurrence (eventually I will have a real place to eat in this apartment). BUT YAAY COUCH!
The couch takes me one step closer to being done moving in. I mostly just have the decorating (art on the walls, etc.) and the bedroom (um, where is all the storage and why do I have so many clothes?) left to do, which I’m sure I’ll get around to this week. But I AM getting back to work (aka COOKING!) this week, plus it’ll be my first real week without a car: so I’ll be finding new ways (bus, bike, Car2Go) to get to my yoga classes. AII! I’m terrified, I won’t lie. Excited, but terrified. I’ve been putting off picking up my bike from the shop simply because once I have it I’ll actually have to ride it (and keep it somewhere… hmph).
Anywho. I’ll keep you updated on the apartment progress, I’m sure.
Meanwhile, let’s talk about soup! I actually think this is more of a stew, but we’re gonna roll with it. This is like an African Peanut Stew — yuuum — only made with my homemade spicy ginger peanut butter. THAT’S RIGHT — this recipe is from my book! YAY! I don’t think I’ve actually ever shared a recipe from my cookbook here on The Kitchen Paper, so I figured it was about time. I do have one nut butter here, from way long ago, which was actually the catalyst for writing an entire dang book about nut butters. I remember making chocolate almond butter and being amazed at how popular the recipe was, so I was like “Um, let’s make THIRTY OF THESE and put them in a book!” So I did. You can get yours here!
For this soup, I started out with the peanut butter: fresh ginger + peanuts = SPICY GINGER PEANUT BUTTER! It’s really darn good. And REALLY easy. You use that for a hearty soup, with chicken and sweet potatoes and more peanuts, and end up with a filling, warm, flavorful dish. I love it!Print
Spicy Ginger Peanut Butter Soup
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4
- For the Peanut Butter
- 2 cups peanuts
- 2 inch section of fresh ginger, peeled and minced, plus additional for taste
- 1/2 teaspoon salt, plus additional for taste
- For the Soup
- 21/2 pounds chicken breast meat
- 3 tablespoons olive oil, divided use
- 1 large yellow onion
- 6 large garlic cloves, minced
- 2 tablespoons peeled and minced fresh ginger 2 large sweet potatoes, cut into 1/2 inch cubes 1 (15 ounce) can crushed tomatoes
- 4 cups chicken stock
- 1 cup Spicy Ginger Peanut Butter
- 1 cup whole roasted peanuts
- 1 tablespoon ground coriander
- 1 teaspoon cayenne pepper
- Salt and pepper, to taste
- Fresh cilantro, chopped, for serving
- Cooked rice, for serving
- Begin by making the peanut butter. Process the nuts in your food processor for 5–10 minutes, or until completely smooth, scraping down the sides with a spatula as necessary.
- Add the fresh ginger and salt, and process for another 2 minutes.
- Add more salt or ginger as needed for taste.
- To make the soup, cut the chicken into small chunks. Heat the olive oil in a large soup pot over medium-high heat. Working in batches and taking care not to crowd the chicken, brown the chicken pieces. Remove from the pot when each batch is browned, and set aside.
- Once all the chicken pieces are browned, in the same pot, add another tablespoon
- of olive oil, turn the heat down to medium, and add the onion. Cook until softened, about 3 minutes, before adding the garlic and ginger. Cook for 1 minute more before adding the sweet potatoes. Mix fully.
- Add the crushed tomatoes and chicken stock, deglazing the pot by scraping the bottom vigorously with a wooden spoon. Add the Spicy Ginger Peanut Butter, whole peanuts, coriander, and cayenne. Mix well.
- Bring the soup to a simmer, and let cook for 1 hour, stirring occasionally.
- Add salt and pepper as needed. You can leave the chicken in chunks, or shred it if you prefer.
- ￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼Serve with fresh cilantro and rice.