Ingredients
Units
Scale
- 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
Instructions
- 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.