West African Peanut Soup
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Spicy Peanut Soup

bowl of spicy peanut soup next to a loaf of crusty bread, ladle and fresh onion

Prep time:
10 min

Cook time:
20 min

Yield:
8 Serving

Serving Size:
1 Cup

Ingredients

2⁄3 cup onion, diced 
1 tablespoon toasted sesame oil 
1 clove garlic, minced or 1/4 teaspoon garlic powder 
1 cup cooked skinless chicken breast, diced 
1 1⁄2 teaspoons curry powder 
1⁄2 teaspoon pepper 
1⁄2 teaspoon crushed red pepper flakes 
3 cups reduced sodium fat-free chicken broth (see notes) 
1 can (6 ounces) tomato paste 
2 cans (14 1/2 ounces) stewed tomatoes, unsalted 
6 tablespoons reduced-fat peanut butter

Directions

In a large pot saute onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
Add seasonings and saute 1 minute longer.
Add broth, tomato paste, tomatoes, and peanut butter. Stir until well combined.
Heat over medium heat until hot but not boiling. Serve immediately.
Refrigerate leftovers within 2 hours.

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
For more peanut flavor, add chopped peanuts.
To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

Ingredients

2⁄3 cup onion, diced 
1 tablespoon toasted sesame oil 
1 clove garlic, minced or 1/4 teaspoon garlic powder 
1 cup cooked skinless chicken breast, diced 
1 1⁄2 teaspoons curry powder 
1⁄2 teaspoon pepper 
1⁄2 teaspoon crushed red pepper flakes 
3 cups reduced sodium fat-free chicken broth (see notes) 
1 can (6 ounces) tomato paste 
2 cans (14 1/2 ounces) stewed tomatoes, unsalted 
6 tablespoons reduced-fat peanut butter

Directions

In a large pot saute onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
Add seasonings and saute 1 minute longer.
Add broth, tomato paste, tomatoes, and peanut butter. Stir until well combined.
Heat over medium heat until hot but not boiling. Serve immediately.
Refrigerate leftovers within 2 hours.

Notes

Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
For more peanut flavor, add chopped peanuts.
To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.

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