Becca wrote:

> Senegalese Peanut Soup
>
> cooked chicken, shredded or diced
> 1 onion, chopped
> 2-3 cloves garlic, minced
> 4 cups chicken broth
> 1/2 can coconut milk
> 2/3 cup peanut butter
> cayenne pepper, to taste
> salt and pepper, to taste
> cilantro or chives to garnish
> cooked rice
>
> In a soup pot, heat the oil and cook the onions until soft, add the garlic
> and cook for minute. Add the cayenne and stir for a few seconds, then add
> the chicken broth, coconut milk and the peanut butter. Simmer for 15
> minutes, stirring occasionally. Season with salt & pepper, add more
> cayenne if needed. Ladle soup into a bowl and top with a scoop of rice,
> garnish with cilantro or chopped chives.
> Note: You can add diced tomatoes or chopped sweet potatoes to this dish.
> Cook until the sweet potatoes are tender.

Presumably you add the chicken at some point. After the 15-minute simmer?

Bob