• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

French Pressed Kitchen

Wholesome Food + Fun

  • Home
  • Recipes
  • Shop
  • Travel
  • About

Senegalese Peanut Soup

February 10, 2017 by Andrea Shome Leave a Comment

Jump to Recipe Print Recipe

Oh hot damn, this is my jam.That was stuck in my head because Mr. P has been singing it here and there…but also because I get excited about sharing things like this amazing soup!!! This recipe is a throwback to college (I still have the paper print out) and still one of my favorites. It was originally inspired by one of my best friend’s visits to Rev Soup in Charlottesville, but now we have a recipe to call our own! It’s creamy // comforting // spicy // and delicious. Need I say more?

It starts like this: chopped onion + garlic, a WHOLE lotta curry powder (1/4 cup! Think of all the turmeric benefits!), a big old can of diced tomatoes, coconut milk and…a whole lot of peanut butter too. This definitely makes  a hearty 4-6 servings so you can save leftovers for a rainy day! Don’t fear the fat because this recipe has a lot of it (good fats!).

The recipe originally calls for chicken but I modified it to use tofu – a little cheaper and easier to have on hand since it lasts so well. Both are great and work well. This time around we cooked the tofu first (lightly pan fry in a little oil), but I usually just throw it in with the liquid and let it simmer to pick up flavor. If using chicken, cook it first, then add to the pan. I’ll usually boil it to keep it simple, then dice it up to add to the soup.

This is serious delish, so if you try it let me know how it turns out.

Print Pin

Senegalese Peanut Soup

"The soup should be silky and smooth, but not thick. It should be spicy, but not too hot. It should have a sharpness of tomato and lemon, but not be sour. It should taste of peanuts, but not of peanut butter." The original description is spot on and summarizes the taste perfectly!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Author Andrea @ French Pressed Kitchen

Ingredients

  • 1 large onion chopped
  • 2 garlic cloves minced
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons coconut oil
  • 1/4 cup curry powder
  • 2 Tablespoons red or yellow Thai curry paste
  • 1 quart chicken or vegetable stock about 4 cups or 32 ounces
  • 1 quart diced tomatoes with juice
  • 1 pound tofu diced (or sub chicken, about 4 cups cooked)
  • 3/4 teaspoon red chili paste
  • 1 cup peanut butter
  • 1 can 14 ounces coconut milk (I used full fat)
  • 1 bunch cilantro chopped
  • Juice of 1 lemon
  • Crushed peanuts

Instructions

  • Saute the onion, garlic, and cayenne in oil until the onion is translucent.
  • Stir in the curry powder and Thai curry paste; saute about 1 minute.
  • Add the chicken stock and tomatoes, then bring to a gentle simmer.
  • Add the tofu or chicken, then simmer about 5 minutes longer.
  • Add in the peanut butter and stir until smooth, followed by the can of coconut milk.
  • Turn the soup to low or off and add 3/4 of the chopped cilantro (or as much as you want in the soup), and the lemon juice.
  • Serve in bowls and top with the remaining cilantro and crushed peanuts. Enjoy!

Notes

Recipe adapted from Food.com (http://www.food.com/recipe/senegalese-chicken-and-peanut-soup-109454)

Bon appétit!

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Dinner, Recipes Tagged With: Dairy Free, Gluten Free, Peanut Butter, Vegan

Previous Post: « Almond Butter, Avocado + Egg Breakfast Sandwich
Next Post: Indian Spiced Hummus & All The Puree »

Reader Interactions

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Hi, I’m Andrea! I’m here to inspire you to make healthy and delicious food. I’m all about balance so you’ll find a little bit of everything here in my blog. Read More

Footer

What to do with awkward leftover pumpkin purée - What to do with awkward leftover pumpkin purée - I gotchu!! No added sugar breakfast cookies ✌🏼. Super easy and a great way to use up ingredients. Here’s the recipe:

➡️Ingredients 
2 cups instant oats (blend 1 to make it flour)
2 spotty bananas, mashed
1/2 tsp baking soda
Pinch of salt
1/4 to 1/3 cup pumpkin purée 
Chopped nuts (I did about 1/2 cup)
Cinnamon
Nutmeg
➡️ Mix to combine, then scoop into cookie balls on a baking sheet. Bake at 350F for 15 min. Eat!
Breakfast hash salad 🥗 . Butternut squash, onio Breakfast hash salad 🥗 . Butternut squash, onion 🧅 , apple 🍎 , sausage, fall herbs. Served on top of salad greens + runny egg 🍳 to make it complete! Recipe from @therealfoodrds 🍁 😋
Couldn’t skip national oatmeal day (even though Couldn’t skip national oatmeal day (even though we actually had popovers 👀 ) without a shout out to one of my favorite cozy bowls - walnut apple oatmeal 🍎. Made with fresh apple, nutmeg and cinnamon, it’s all the fall feels 🍂 🍁 . Recipe is on the blog!!
Newest experimentation in the kitchen - egg drop s Newest experimentation in the kitchen - egg drop soup! Made with homemade crockpot chicken stock, so good. Perfect pantry meal.
 🍲 Chicken broth + garlic + ginger + sesame oil + soy sauce+ eggs swirled in at the end. Chives, pepper and good salt to finish. Followed a few recipes but the sesame oil + chives and good broth are key 🔑. Homemade bread with @jovialfoods einkorn bread on the side 👌🏼
@eatlittlesesame bowls are a big dill. Got the bee @eatlittlesesame bowls are a big dill. Got the beet, turmeric, and herb bowl and it’s just such a winner. Fall vibes strong🍁 🍂
What our Saturday looks likes 🍕 🍷 ✨. Porch What our Saturday looks likes 🍕 🍷 ✨. Porch hangs with goat cheese, prosciutto and fig pizza 💯 with a whole lotta salad. Big old South American red wine on the side!!
Load More... Follow on Instagram

Affiliate Link Disclosure

I occasionally post affiliate links on French Pressed Kitchen, linking to some of my favorite and/or recommended products. The links you see reflect the true prices of products ordered on the site. Any purchases you make through these links result in a very small commission that I use to help support French Pressed Kitchen. Thank you for your support!

Recent Posts

  • Banana Pumpkin Breakfast Cookies
  • Rosemary Brown Sugar Oatmeal
  • Easy Baked White Fish (Cod, Haddock, Orange Roughy) with Peppers, Olive Oil and Herbs
  • Porotos con Riendas (Chilean Beans with Reins)
  • Savory Oatmeal Bowls (Microwave Friendly)

Categories

  • Privacy and Disclosure

Copyright © 2020 · Foodie Pro & The Genesis Framework