Senegalese Chicken and Peanut Soup
"This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)..."
INGREDIENTS
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1 large onion, chopped
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2 garlic cloves, minced
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1/4 teaspoon cayenne
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2 tablespoons vegetable oil
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1/4 cup curry powder
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1 tablespoon yellow curry paste
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1 quart chicken stock
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1 quart diced tomatoes with juice
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4 cups cooked chicken, diced (I used one whole cooked chicken)
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3/4 teaspoon sambal oelek chili paste (red chile paste)
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1 cup chunky peanut butter
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1 (14 ounce) can coconut milk
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1 bunch cilantro, chopped
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lemon juice, to taste (I used the juice of 1 small lemon)
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