Chicken Peanut Soup
Ingredients (15 portions)
| Amount | Measure | Name |
|---|---|---|
| 0.98 | cup | Celery diced |
| 0.98 | cup | Carrots diced |
| 0.98 | cup | Onions diced |
| 1.95 | tbsp | Olive oil |
| 2.93 | oz | Tomato sauce |
| 0.98 | tsp | Curry paste , red |
| 0.49 | stalks | Lemongrass , split in half |
| 0.98 | x | Bay leaf , Laurel |
| 1.95 | slices | Ginger root |
| 1.95 | lb | Chicken meat large diced |
| 1.95 | qt | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb , prepared |
| 0.98 | cup | Peanut butter , creamy |
| Salt and pepper to taste |
Preparation
1. Heat oil in a large soup pot, sweat onions, celery and carrots for 2 minutes. Add tomato sauce and cook out for 3 minutes, stirring often.
2. Add red curry paste, lemongrass stalk, ginger root and bay leaf. Cook for 2 minutes, add chicken meat and let cook for 5 minutes on low.
3. Add prepared Chicken Base and Peanut Butter. Bring to a boil and reduce heat to low, let cook for 15 minutes, stirring a couple of times to break up peanut butter in soup.
3. Reduce heat to low and let simmer for 10 minutes. Skim off excess oil and discard.
4. Remove ginger root, bay leaf and lemongrass stalk before serving.
Yield: 3 1/2 qts.
Serving Ideas:
- Serve with boiled Jasmin or basmati rice, dumplings, sticky rice.
- Serve with fried plantains or bananas.
- Serve with cooked beans.
NOTES:
- Soup can be prepared a day ahead of time.
- Rotisserie chicken can be used instead of cooked chicken.
- Coconut milk and powdered dried shrimp can be added in small quantities for added flavor.
- For more spice, add habanero chilies or serrano chilies.
Recipe review
(0 Ratings, 0 Reviews)
