West African Peanut Soup Recipe


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


Inside a big pot saute onion in sesame oil till translucent; add garlic and chicken and stir to heat by means of.
Add seasonings and saute 1 minute longer.
Add broth, tomato paste, tomatoes, and peanut butter. Stir till properly combined.
Heat more than medium heat till hot but not boiling. Serve instantly.
Refrigerate leftovers inside two hours.


For far more peanut flavor, add chopped peanuts.
To prevent peanuts or peanut butter, attempt sunflower seeds or sunflower seed butter.