Bob Terwilliger wrote:
> 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


Dagnabbit, I accidentally omitted the chicken, and having leftover
chicken was the reason I made this in the first place. lol You are
right, you can add the chicken while it simmers. I have made a
vegetarian version using vegetable broth.


Tonight, I am making Vietnamese summer rolls because I have leftover
chicken, again. I need to make the peanut sauce this morning, I think
it tastes better after the flavors blend.


Becca