Here is a warm, spicy soup for this cold, wintry day. And as much as I hate peanut butter (people are often surprised that this is one of the few foods I detest), for some strange reason I actually like it when it appears in a recipe. Since I am not a peanut butter connoisseur, I deferred to my husband who is. His suggestion for this recipe: “Go for a classic—creamy Skippy.”
Spicy chicken & peanut soup
2 Tbsp dark sesame oil
1 medium onion, chopped
2-3 cloves garlic, minced
1 cup cooked chicken, diced (you could bake or sauté a chicken breast)
1 1/2 tsp curry powder
1/2 tsp each of salt, freshly ground black pepper and red pepper flakes
2 cups chicken broth
1/4 cup tomato paste
16 oz can chopped tomatoes
3 Tbsp chunky peanut butter
Make the soup
In a large pot over medium heat, sauté the onion in the sesame oil until translucent, about 6 minutes. Add the garlic and chicken and sauté one more minute. Stir in the curry powder, salt, pepper and red pepper flakes until the chicken is evenly coated.
Add the broth, tomato paste, tomatoes and peanut butter. Stir until well combined. Increase the flame to bring the soup to a very hot but not boiling temperature. Serve immediately with a sprinkling of chopped peanuts (if you like).