Easy West African Peanut Soup

Easy West African Peanut Soup

Ingredients

1 pound boneless, skinless chicken breast

⅓ cup all-purpose flour

2 Tablespoons curry powder

1 teaspoon salt

¼ teaspoon freshly ground black pepper

¼ cup peanut (or vegetable) oil

½ teaspoon ground coriander

1 inch fresh ginger root

3 cloves garlic, peeled

1 serrano chili pepper, halved and seeded

5 cups chicken stock or broth, divided

¼ cup peanut butter**

4 Tablespoons chopped peanuts

3 scallions, chopped

4 Tablespoons chopped fresh cilantro

1 lie, cut into wedges

Instructions

• Slice the chicken crosswise into ¼ inch thick strips. In a zipper-close bag, combine the flour, curry powder, salt and pepper. Add the chicken and give the bag a good shake to coat well.
• In a large Dutch oven or other pot, heat the oil over medium-high heat for about 1 minute. Add the chicken pieces in a single layer and cook for 2 minutes per side.
• Meanwhile, place the coriander, ginger, garlic, and chili pepper in the bowl of a small food processor and pulse to a mince.
• Turn the heat down to medium and add the ginger mixture along with ½ cup of broth. Cook for 2 minutes, then add the peanut butter and toss well.
• Add the remaining 4½ cups broth one cup at a time, slowly stirring to maintain the soup's texture. Simmer 10 minutes, stirring occasionally. Taste and add salt as needed.
• To serve, pour the hot soup into individual bowls and garnish with chopped peanuts, scallions, cilantro, and a lime wedge.

Source: the wanderlust kitchen