Chicken Satay Soup

Ingredients

  • 1 Tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 Tablespoon ginger, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1 (16 oz.) can diced tomatoes
  • 3 carrots, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 can coconut milk
  • 2 Tablespoons sesame oil
  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 4 Tablespoons sherry
  • 2 cups shredded chicken breast
  • 3 Tablespoons fresh lime juice
  • 1/2 cup cilantro, chopped

Instructions

  1. Heat a large Dutch oven over medium high heat, add oil. Add onions, garlic, and ginger. Cook until translucent. Add the spices and cook for another minute. Add the canned tomatoes, carrots, and sweet potato.
  2. Pour in chicken stock and bring to a bubble. Reduce heat and simmer for 45 minutes, or until sweet potatoes are soft. Add peanut butter, coconut milk, sesame oil, brown sugar, soy sauce and sherry. Puree until smooth. I use an immersion blender, but you could use a regular blender or food processor.
  3. Add the shredded chicken. Add lime juice and cilantro. Taste for seasoning.
  4. Garnish with chopped peanuts and cilantro.

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