SENEGALESE SOUP

Senegalese Soup

READY IN: 1 hr

SERVES: 4-6

INGREDIENTS

1  large onion, chopped

2  garlic cloves, minced

1⁄4 teaspoon cayenne

2  tablespoons  vegetable oil

1⁄4 cup curry powder

1  tablespoon  yellow curry paste

1  quart  chicken stock

1  quart diced tomatoes with juice

4  cups  cooked chicken, diced (I used one whole cooked chicken)

3⁄4 teaspoon  sambal oelek chili paste (red chile paste)

1  cup chunky peanut butter

1 (14 ounce) can coconut milk

1  bunch cilantro, chopped

 lemon juice, to taste (I used the juice of 1 small lemon)

1 Saute onion, garlic and cayenne in oil until onion is translucent.

2 Stir in curry powder and curry paste; saute 1 minute.

3 Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.

4 Add cooked chicken and sambal; simmer for 10 minutes.

5 Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.

6 Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.