Spicy Chicken Peanut Soup Recipes

LOW CARB SPICY PEANUT CHICKEN SOUP

Steps:

• Saute vegetables in oil until soft, about 5 minutes.
• Add chicken broth and diced tomatoes and bring to a boil.
• Add raw chicken breasts and poach in the soup for 15 minutes.
• Remove the chicken breasts, dice and return to the pot.
• Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.

SPICY AFRICAN CHICKEN PEANUT SOUP

Steps:

• In a large dutch oven or soup pot, heat the sesame oil.
• Add chicken, onion, and garlic, sauteeing over medium heat until chicken pieces turn opaque.
• Add curry powder, salt, pepper, red pepper flakes, chicken broth, tomato paste, stewed onions and peanut butter.
• Heat through, but don't boil. Serve hot.

SPICY PEANUT SOUP WITH CHICKEN

Steps:

• Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
• Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
• Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
• Add the chicken broth, thyme, cumin, and rice.
• Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
• Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
• Add peanut butter and stir until completely combined.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

SPICY AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.

CREAMY CHICKEN PEANUT SOUP

Steps:

• In a 4 quart saucepan saute celery and onion in butter overmedium-high heat. Saute until celery and onion are tender, approximately five minutes.
• Remove from heat and add the flour and peanut butter, stirring until melted. Once melted gradually stir in chicken broth.
• Return to medium-high heat and bring to boil for two minutes. Reduce heat and simmer uncovered approximately 10 minutes, stirring occasionally.
• Stir in heavy cream and heat through.

SENEGALESE CHICKEN AND PEANUT SOUP

Steps:

• Saute onion, garlic and cayenne in oil until onion is translucent.
• Stir in curry powder and curry paste; saute 1 minute.
• Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
• Add cooked chicken and sambal; simmer for 10 minutes.
• Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
• Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

SPICY PEANUT CHICKEN

Steps:

• Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
• Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.