Peanut Soup

Making Peanut Soup

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soften the onion, garlic and ginger in the oil for 8 minutes, then add the chilli and tomato purée for 2 minutes.

   Mark done Start 8 min timer

2. Pour in the stock and bring to a simmer. Whisk the peanut butter with a ladle of the hot stock in a bowl until smooth and stir back in.

   Mark done

3. Add the tomatoes, chicken and salt and simmer for 25 minutes, stirring now and then.

   Mark done Start 25 min timer

4. Shred the chicken in the pot, scatter with the coriander and serve with the rice.

   Mark done

Notes for Getting It Right

• Whisk the peanut butter in a bowl first.
• Stir now and then so it does not catch.
• Add water if it thickens too much.
• Use unsweetened peanut butter.

Common Substitutions & Variations

• Dried chilli flakes can stand in for the red chilli. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Steamed rice
• Flatbread
• Fried plantain
• Lime wedges

Leftovers and Storage

Keeps in the fridge for 3 days. Reheat gently with a splash of water.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.