Peanut Soup with Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 537
- Total Fat
- 31
- Saturated Fat
- 11
- Carbohydrates
- 29
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 42
- Cholesterol
- 133
- Sodium
- 1285
- Total: 50 min
- Active: 25 min
Ingredients
Chicken:
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
2 teaspoons ground cumin
1/4 teaspoon ground cloves
3 garlic cloves, crushed and peeled
One 1-inch piece ginger, peeled and sliced
1 jalapeno, stemmed and coarsely chopped
1/2 medium onion, cut into chunks
Kosher salt
1/2 cup low-sodium chicken broth or water
2 tablespoons coconut oil or ghee
1 1/4 pounds boneless, skinless chicken thighs, cut into large chunks
2 fresh bay leaves
Sauce:
4 large ripe plum tomatoes, cored and cut into chunks
2 garlic cloves, crushed and peeled
1 medium onion, cut into chunks
One 1-inch piece ginger, peeled and sliced
1 jalapeno, stemmed and coarsely chopped
1 1/2 cups low-sodium chicken broth or water, plus more as needed
1/2 cup natural peanut butter
Juice of 1 lime
8 cups spinach leaves, roughly torn
Fresh cilantro, sliced jalapeno or Fresno chiles and lime wedges, for serving, optional
Directions
- For the chicken: Combine the tomato paste, thyme, cumin, cloves, garlic, ginger, jalapeno, onion and 1/2 teaspoon salt in a blender. Blend to make an almost smooth paste. Add the chicken broth and blend until very smooth.
- Heat a large Dutch oven over medium heat. Add the coconut oil or ghee. Season the chicken with 1/2 teaspoon salt. Add the chicken to the pot and cook, stirring, until lightly browned, 2 to 3 minutes. Add the onion puree and bay leaves. Bring to a gentle simmer over low heat and cover the pot. Cook, stirring occasionally, until the chicken is tender, 20 to 25 minutes.
- For the sauce: Meanwhile, in a medium saucepan, combine the tomatoes, garlic, onion, ginger and jalapeno. Pour in 1 cup of the stock or water. Bring to a simmer over low heat. Cover and cook until the tomatoes and onions are very tender, 15 to 20 minutes.
- Transfer the sauce to the blender (no need to wash the blender) and, being careful when blending hot ingredients, puree until smooth. Set a strainer over the chicken pot and strain the sauce right into the pot. Stir and return to a simmer just to combine the flavors, about 5 minutes.
- Put the peanut butter and remaining 1/2 cup stock in the blender (no need to wash the blender) and blend until smooth. Whisk into the simmering soup. Simmer just to combine the flavors, 2 to 3 minutes, adding a little more chicken stock if needed. (The soup should be slightly thick, like melted ice cream.) Stir in the lime juice and season with salt, if needed.
- To serve, mound spinach leaves in 4 shallow serving bowls. Ladle the soup over. Garnish with cilantro, jalapeno and lime wedges, if desired.