This Spicy Peanut Chicken Soup is a creamy, aromatic stew inspired by West African groundnut soups. It features tender chicken, velvety peanut butter, and a chili-spiced tomato base with sweet potatoes and greens. A true one-pot wonder that’s both soul-soothing and boldly flavored, with just the right touch of heat and nuttiness.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 35 minsTotal Time 55 mins 1 tbsp oil (peanut or neutral)
500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
1 inch piece ginger, grated
2 tsp chili paste or hot sauce (adjust to heat preference)
1 sweet potato, peeled and diced
1 can crushed tomatoes
4 cups chicken stock
½ cup smooth peanut butter (natural or unsweetened preferred)
2 cups chopped kale or spinach
Juice of ½ lime
Salt and pepper, to taste
Optional garnish: chopped peanuts, cilantro, lime wedges, or chili oil
Brown the Chicken
1
In a large pot, heat oil over medium heat.
Add chicken pieces, season lightly with salt and pepper, and brown for 5–6 minutes.
Remove and set aside.
Sauté Aromatics
2
In the same pot, add onion and cook for 3–4 minutes until soft.
Stir in garlic, ginger, and chili paste; cook for 1–2 minutes more.
Simmer the Base
3
Add sweet potatoes, crushed tomatoes, and chicken stock.
Bring to a boil, then lower to a simmer and cook for 10–12 minutes until sweet potatoes are almost tender.
Add Chicken & Peanut Butter
4
Return the chicken to the pot.
Whisk in peanut butter until fully blended into the broth.
Simmer for another 10–12 minutes, until chicken is fully cooked and soup thickens slightly.
Finish and Serve
5
Stir in chopped kale/spinach until wilted (about 1–2 minutes).
Add lime juice and adjust seasoning.
Ladle into bowls and top with chopped peanuts, cilantro, and lime wedges.
Pairing Suggestions
6
Serve with warm flatbread, rice, or fufu for scooping
Pair with a chilled lager or hibiscus iced tea
For a vegetarian version: substitute chickpeas for chicken and use veggie stock
Ingredients 1 tbsp oil (peanut or neutral)
500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 small onion, diced
2 cloves garlic, minced
1 inch piece ginger, grated
2 tsp chili paste or hot sauce (adjust to heat preference)
1 sweet potato, peeled and diced
1 can crushed tomatoes
4 cups chicken stock
½ cup smooth peanut butter (natural or unsweetened preferred)
2 cups chopped kale or spinach
Juice of ½ lime
Salt and pepper, to taste
Optional garnish: chopped peanuts, cilantro, lime wedges, or chili oil
Directions Brown the Chicken
1
In a large pot, heat oil over medium heat.
Add chicken pieces, season lightly with salt and pepper, and brown for 5–6 minutes.
Remove and set aside.
Sauté Aromatics
2
In the same pot, add onion and cook for 3–4 minutes until soft.
Stir in garlic, ginger, and chili paste; cook for 1–2 minutes more.
Simmer the Base
3
Add sweet potatoes, crushed tomatoes, and chicken stock.
Bring to a boil, then lower to a simmer and cook for 10–12 minutes until sweet potatoes are almost tender.
Add Chicken & Peanut Butter
4
Return the chicken to the pot.
Whisk in peanut butter until fully blended into the broth.
Simmer for another 10–12 minutes, until chicken is fully cooked and soup thickens slightly.
Finish and Serve
5
Stir in chopped kale/spinach until wilted (about 1–2 minutes).
Add lime juice and adjust seasoning.
Ladle into bowls and top with chopped peanuts, cilantro, and lime wedges.
Pairing Suggestions
6
Serve with warm flatbread, rice, or fufu for scooping
Pair with a chilled lager or hibiscus iced tea
For a vegetarian version: substitute chickpeas for chicken and use veggie stock
Spicy Peanut Chicken Soup
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