How to Make Peanut Butter Soup
- cook TIME 27 mins
- prep TIME 8 mins
- total TIME 35 mins
Ingredients (20)
- 7 oz skinless boneless chicken breasts cut into 1/4" thick strips
- 1 oz toasted peanuts
- 2 1/2 tbsp unsalted peanut butter
- 6 oz sweet potato cut into cubes
- 1 tbsp heavy cream
- 3 tbsp coconut milk
- 2 1/2 cups unsalted chicken broth
- 1 tbsp all-purpose flour
- 6 oz carrot sliced
- 4 oz tomato seeded and chopped
- 4 oz red bell pepper chopped
- 2 oz onion chopped
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 cup cilantro chopped
- 3 cups cooked medium-grain rice from 1 1/2 cups uncooked
INSTRUCTIONS
Prep:
Cut the chicken breasts: Cut 7 oz chicken breasts into 1/4” strips.
Cut the sweet potatoes: Peel 1-2 sweet potatoes, cut them into 2” cubes. Measure out 6 oz.
Chop the bell pepper: Cut the top and the bottom off a red bell pepper. Cut it open and remove the seeds as well as the white parts. Cut the pepper into 1/2“ pieces. Measure out about 4 oz.
Chop the tomato: Quarter 2-3 tomatoes, remove the seeds and cut into ½” pieces. Measure out 4 oz.
Cut the carrot: Peel and cut a carrot in half, lengthwise, and cut each half again, also lengthwise. Cut each quarter into 1/8” slices, and measure out about 6 oz.
Chop the garlic: Slice away the root of 3 cloves of garlic, press them down with the side of a knife to crush, and remove the peel. Chop them finely, then measure out about 1 tbsp.
Chop the onion: Peel and slice ½ onion, measure out about 2 oz.
Chop the cilantro: Chop two handfuls of cilantro and measure out 1/4 cup (unpacked).
Cook the rice: Wash the rice in a pot 2-3 times to remove dirt and excess starch. Drain and add the water (1-1/2 - 2 cups water for 2 cups raw medium-grain rice), and let simmer on low heat for 15-25 minutes, covered. Choose a tall pot to avoid bubbling over, or you can cook it in your rice cooker. Measure out 3 cups cooked.
Cook:
Sauté the aromatics: Heat 1 tbsp olive oil in a pot over medium heat for 1 minute. Add 1 tbsp garlic and 2 oz onion, and sauté for about 1 minute.
Add the pepper and tomato: Add 4 oz tomato and 4 oz bell pepper. Stir and cook for 2 minutes.
Add the chicken, sweet potato, and carrot: Add 7 oz chicken breast, 6 oz sweet potato, and 6 oz carrot. Stir and cook for 5 minutes.
Add the seasonings and peanuts: Add 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp cumin, and 1 oz toasted peanuts. Stir to combine.
Add the broth and simmer: Add 2-1/2 cups chicken broth. Stir and simmer on medium heat for 20 minutes.
Add the creams: Add 3 tbsp coconut milk, 2-1/2 tbsp unsalted peanut butter, and 1 tbsp heavy cream. Stir to combine, and remove from heat.
Add the flour: Add 1 tbsp flour and stir until it’s dissolved, then turn the heat to high and cook for 30 seconds before turning it off.
Add garnish: Sprinkle 1/4 cup chopped cilantro over top.
Enjoy: Ladle the soup into serving bowls, and enjoy with 3 cups of cooked rice.
