Name: Spicy Peanut Chicken Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
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

DifficultyBeginner

CategoryChicken, Meat, Soups

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.

Yields4 Servings

Prep Time20 minsCook Time35 minsTotal Time55 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

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

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

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

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

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

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