Heat olive oil in stock or soup pot. Add onions and saute until
translucent. Add garlic and cook 2 minutes. Add curry, cayenne
and coriander and cook, stirring constantly and scraping pot
bottom, 2 more minutes (if mixture is too dry, add olive oil to
Add 5 cups chicken stock, crushed tomatoes and tomato paste.
Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom
with wooden spoon to avoid sticking. Add more stock to adjust
soup consistency if desired. Add salt and pepper as needed.
Transfer 1/2 of soup to a blender or food processor (one with a good
splash guard!) Add peanut butter and blend until well mixed, adding
stock if too thick. Return blended soup to pot and stir to mix well. Add
diced chicken and stir to distribute; cook about 15 minutes to allow
chicken to absorb soup flavors. Add scallions, cook 5 more minutes,
and serve. Garnish with crushed peanuts and chopped cilantro to
1. The recipe specifies cayenne pepper. The brave (or those who don't have non-CH live-ins) might wish to substitute other powdered chiles
such as habanero or Calvin's powder. I'm thinking about using a mix of powdered hab and chipotle next time...
2. The recipe calls for smooth peanut butter, which I did use last night..However, I'm contemplating using
chunky next time, just for the change in consistency.
3. I served this with plain boiled white rice and ladled the soup over it, which makes it more sort of a
gumbo/stew dish. However, lunch today is the soup by itself...
From: Chile Head Mailing List
Posted By: Jonathan T. Smillie" email@example.com
Post Date: Fri, 08 May 1998
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