Tuesday, May 31, 2011

Wednesday: Spicy Peanut Butter Soup with Chicken and Veggies

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No, that's not a misprint..this IS a recipe for PB Chicken Veggie soup.  A friend of mine recommended it and swore to me that it was fantastic.  Never one to shy away from something out of the norm, I figured let's give this a shot.  I read the reviews and I'm going to tweak it a bit to add some spice to it.  (and depending on your personal tastes, add more or less of the cayenne and Siracha)
It's a very versatile dish and you can easily tweak it to what you have on hand.  Most dishes add potatoes (sweet or regular), but hubby isn't a fan, so I left them out.  Would be a nice addition though!

8 cups chicken broth
2 TBS peanut oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
1 tsp corriander
2 heaping TBS tomato paste
1/2 cup (or more to your taste) canned okra 
1 cup frozen corn
1 cup diced zucchini

2 cups diced chicken (uncooked)
1 1/2 tsp curry powder
1 tsp ginger
3/4-1 cup peanut butter (to your taste)
2 tsp cayenne pepper
1/2 tsp cumin
1 tablespoon chopped fresh parsley
salt and pepper to taste
Siracha (to your taste)
1 cup cooked orzo pasta (make sure you've rinsed the pasta with cold water)

In a dutch oven, add oil and saute carrots, onion, celery, garlic until veggies are tender.  While veggies are cooking, season them with the coriander.

When veggies are tender add tomato paste and mix well.  Next add chicken broth.  Bring to a boil and then turn heat down to simmer.

While the broth simmers, cook the chicken.  Heat the peanut oil in a large skillet.  When the oil is hot, add the chicken.  Season with ginger and curry.  Cook until chicken is no longer pink.

Add chicken, cayenne and cumin to broth and bring back to a simmer.  

Next, add corn and okra.  Let simmer for 8 minutes.  Then add the zucchini and return to simmer.

While the soup is simmering, add peanut butter to a small sauce pan.  Over very low heat, slowly warm the peanut butter, stirring often.  Once the PB is melted to a light liquid, add to the soup along with the parsley.

Stir to combine and let simmer for 5 minutes.  Add cooked pasta and heat till warm.

Add Sirachi (amount depending on how spicy you like it!)  Enjoy!

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