We had leftover baked chicken in the fridge, so Friday night I cooked
Senegalese Peanut Soup. This is an African soup that I cooked for a
Kwanzaa celebration about 10-12 years ago. It tastes wonderful and I do not
cook this often enough. For a low carb version, omit the rice.


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.


Becca

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

In article >,
Becca > wrote:

> We had leftover baked chicken in the fridge, so Friday night I cooked
> Senegalese Peanut Soup. This is an African soup that I cooked for a
> Kwanzaa celebration about 10-12 years ago. It tastes wonderful and I do not
> cook this often enough. For a low carb version, omit the rice.
>
>
> 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.

Oh man, that sounds good. Saved!

Miche

--
Electricians do it in three phases

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

Becca wrote:

> 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.

Recipe, please?

I have leftover chicken, too. Was going to make enchiladas.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Becca wrote:
> We had leftover baked chicken in the fridge, so Friday night I cooked
> Senegalese Peanut Soup. This is an African soup that I cooked for a
> Kwanzaa celebration about 10-12 years ago. It tastes wonderful and I do
> not cook this often enough. For a low carb version, omit the rice.
>
>
> 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.

I have similar recipes for this but haven't made it in
ages. Now you've gone and made me hungry for it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Janet Wilder wrote:
> Becca wrote:
>
>> 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.
>
> Recipe, please?
>
> I have leftover chicken, too. Was going to make enchiladas.

If you check on Facebook, I have a photo of the summer rolls. I use
rice paper wrappers, soaked in hot water to make them soft. I add
cooked, shredded chicken, a few boiled shrimp, cooked rice noodles,
cilantro and/or fresh basil leaves. I like sticks of cucumber and long,
green blades of green onions. I roll these up and serve them with
peanut sauce.


In the peanut sauce, I use peanut butter, rice wine vinegar, hoisin
sauce, soy sauce, sesame oil, sugar, minced garlic, minced ginger,
chile-garlic sauce and a squeeze of lime juice or lemon juice.


Becca

Becca wrote:
> Janet Wilder wrote:
>> Becca wrote:
>>
>>> 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.
>>
>> Recipe, please?
>>
>> I have leftover chicken, too. Was going to make enchiladas.
>
> If you check on Facebook, I have a photo of the summer rolls. I use
> rice paper wrappers, soaked in hot water to make them soft. I add
> cooked, shredded chicken, a few boiled shrimp, cooked rice noodles,
> cilantro and/or fresh basil leaves. I like sticks of cucumber and long,
> green blades of green onions. I roll these up and serve them with
> peanut sauce.
>
> In the peanut sauce, I use peanut butter, rice wine vinegar, hoisin
> sauce, soy sauce, sesame oil, sugar, minced garlic, minced ginger,
> chile-garlic sauce and a squeeze of lime juice or lemon juice.
>
>
> Becca

Thanks

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Becca wrote:

> 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.

Yum! I made summer rolls about a month ago, but I made a different dipping
sauce. It's often *called* peanut sauce, but it's actually made with puréed
chicken livers, which make it very rich and flavorful. The recipe is in
_Into the Vietnamese Kitchen_, by Andrea Nguyen.

Bob

Bob Terwilliger wrote:
> Becca wrote:
>
>> 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.
>
> Yum! I made summer rolls about a month ago, but I made a different
> dipping
> sauce. It's often *called* peanut sauce, but it's actually made with
> puréed
> chicken livers, which make it very rich and flavorful. The recipe is in
> _Into the Vietnamese Kitchen_, by Andrea Nguyen.
>
> Bob

Thanks Bob, I will check that out.


Becca