• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Chicken

4 May, 2015 By Mary | 2 Comments

Spicy Ginger Peanut Butter Soup

Jump to Recipe·Print Recipe

Spicy Ginger Peanut Butter Soup | thekitchenpaper.com

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).

Spicy Ginger Peanut Butter Soup | thekitchenpaper.com

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!

Spicy Ginger Peanut Butter Soup | thekitchenpaper.com

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spicy Ginger Peanut Butter Soup

  • Author: from Nut Butters
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
Print Recipe
Pin Recipe

Ingredients

Units Scale
  • For the Peanut Butter
  • 2 cups peanuts
  • 2 inch section of fresh ginger, peeled and minced, plus additional for taste
  • ½ 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 ½ 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

Instructions

  1. 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.
  2. Add the fresh ginger and salt, and process for another 2 minutes.
  3. Add more salt or ginger as needed for taste.
  4. 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.
  5. Once all the chicken pieces are browned, in the same pot, add another tablespoon
  6. 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.
  7. 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.
  8. Bring the soup to a simmer, and let cook for 1 hour, stirring occasionally.
  9. Add salt and pepper as needed. You can leave the chicken in chunks, or shred it if you prefer.
  10. Serve with fresh cilantro and rice.

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

« Almond Berry Baked Oatmeal
#DroolWorthy »

Reader Interactions

Comments

  1. Maggie says

    May 04, 2015 at 8:05 am

    Yum! This looks delicious. I don't have a food processor (yet) so I'm wondering if you think it would be possible to make with store-bought natural/unsweetened peanut butter and then mix in the ginger. Let me know what you think!

    Reply
    • Mary says

      May 04, 2015 at 11:57 am

      Thanks, Maggie! This would absolutely work with store-bought peanut butter and some extra ginger! I'd just try to get the ginger as finely chopped as you can. We need to get you a food processor!! Enjoy! xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper