Ingredients
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1 large onion, chopped
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2 garlic cloves, minced
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1/4 teaspoon cayenne
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2 tablespoons vegetable oil
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1/4 cup curry powder
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1 tablespoon yellow curry paste
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1 quart chicken stock
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1 quart diced tomatoes with juice
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4 cups cooked chicken, diced (I used one whole cooked chicken)
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3/4 teaspoon sambal oelek chili paste (red chile paste)
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1 (14 ounce) can coconut milk
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1 bunch cilantro, chopped
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lemon juice, to taste (I used the juice of 1 small lemon)
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1 cup chunky peanut butter
Instructions
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.