West African Chicken-Peanut Soup
Yield: 6
Ingredients
1 c cooked chicken; diced
2/3 c onion; diced
1 1/2 ts garlic; minced
2 tb oriental; (dark) sesame oil
1 1/2 ts curry powder
1/2 ts salt
1/2 ts black pepper
1/2 ts red pepper flakes
3 c chicken broth
1/4 c tomato paste
1 c stewed tomatoes; drained, chopped
3 tb chunky peanut butter
Instructions
In a large pot, saute the chicken, onion and garlic in the oil for about 10minutes, until the onion is tender.
Add the spices and saute 1 minute more.
Add remaining ingredients, stirring until well-combined.
Heat until very hot but not boiling. Serve immediately.
Per serving: 126 Calories (kcal); 6g Total Fat; (41% calories from fat);12g Protein; 6g Carbohydrate; 20mg Cholesterol; 704mg Sodium
This soup is the best soup I have ever eaten. The White Eagle has it every Thursday and most Saturdays.
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