Make Your Tastebuds Happy Soup…

 

Senegalese Proverb: An intelligent enemy is better than a stupid friend.

While we watch and wait for our September guest, Dorian to take her place in hurricane history I sat and made a loose menu plan for several days and when I finished the little project I was short on time for last night’s dinner and I took a chance on a fantastic soup recipe to share with a real in-person dinner guest.  I wasn’t sure how the soup would go over, but alas I wasted my time on a brief worry time after all not many people that I have to dinner actually know what Senegalese Chicken and Peanut soup is, but it was well-received so, of course, I packed some up for them for lunch or dinner today.

A rather easy recipe since we have access to great rotisserie chickens so you can cut off the time for roasting a chicken or chicken pieces, simply pull the chicken off the bones and set aside while you prepare the rest of the ingredients and ready your Instant Pot.  Save the carcass for a stock…

Ingredients list:
1 large onion, chopped
2-3 cloves of garlic or 1 elephant clove of garlic, minced
1/4 teaspoon cayenne, if you don’t want any don’t add, but I put a tiny pinch of it in
2 tablespoons vegetable or EVOO
1/4 cup curry powder
1 tablespoon yellow mild curry paste, can sub about 1/4 cup or more of a good curry sauce
1 28oz can of diced tomatoes with juice
4 cups of shredded chicken, I used a whole rotisserie chicken from the store
3/4 teaspoon Sambal/ red chili paste, again reduce this amount o about 1/4-1/2 teaspoon
1 cup of chunky or extra chunky peanut butter
1-quart water
1 can coconut milk-13 to 14 ounces
2 pods of condensed chicken stock
1 small bunch cilantro, chopped
juice of 1 small lemon and a little zest if you like.

Heat the IP to sauté the onions, garlic, a bit of the curry powder and cayenne if using and sauté for a couple of minutes then toss in the rest of the curry powder and curry paste, sauté for another minute or so.  Add all of the other ingredients except the cilantro and lemon juice. give it a good stir, put the lid on and set manual pressure cooking to 20 minutes.  Allow for a natural release or wait 5 or so minutes before releasing the valve.  Stir in the cilantro, lemon juice, and zest if using…Serve hot with a salad and perhaps some French bread or warmed Naan or pita bread.

 

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