Curried Chicken Soup with Roasted Peanuts

I’ve had my eye on a new cookbook at a local boutique for a while, and finally got around to buying it for my birthday last month. It’s a great resource for people who are new to cooking, with lots of information about buying and storing food, as well as basic preparation techniques and recipes. Sticking with my fall inspired theme (it’s not winter yet!!), I decided to try a recipe for a soup that used both sweet potato and squash.

The author of the cookbook provides what she call “riffs” at the end of most recipes, which are different/easier ways of making the recipe. I used her riff of this recipe, subbing store-bought chicken broth and shredded chicken form a rotisserie chicken (could also use chicken breast) for the homemade chicken stock. The result: so good I burned my tongue because I wanted to eat it up so quickly.

Curried Chicken Soup with Roasted Peanuts

Curried Chicken 2


  • 2 Tbsp peanut oil
  • 1/2 yellow onion, thinly sliced
  • Sea salt and freshly ground black pepper
  • 1 lb sweet potato, cut into large dice
  • 1 lb butternut squash, peeled (quite a process) and cut into large dice
  • 2 Tbsp curry powder
  • 2 Tbsp tomato paste
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp fresh thyme (just the leaves)
  • 2 tsp Worcestershire sauce
  • 4 cups reduced sodium chicken broth
  • shredded chicken from one rotisserie chicken
  • 1 14-oz can diced tomatoes
  • 1 14-oz can light coconut milk
  • 1/3 cup natural peanut butter
  • 1/2 cup roughly chopped fresh cilantro
  • 6 medium green onions, thinly sliced
  • a bit of coarsely chopped roasted peanuts for garnish


  1. Heat the oil in a large heavy-bottomed pot. Add the onion, season with salt, and cook until translucent, stirring as needed.
  2. Add the sweet potato and squash, season with pepper, and cook over medium heat until the chunks start to soften a bit.
  3. Stir in the curry powder (it seems like a lot, but the flavor mixes in well with all of the other ingredients), tomato paste, ginger, garlic, thyme, and Worcestershire sauce and cook for about 1 minute.
  4. Stir in the chicken broth, tomatoes, and coconut milk and bring to a boil. Lower the heat, stir in the peanut butter and the shredded chicken, and simmer for about 20 minutes.
  5. Add chopped cilantro and green onions, and season to taste with salt and pepper. Top each bowl of soup with a bit of crushed peanuts.

Her recipe calls for red wine vinegar, but I did not notice that she adds that ingredient at any time during the cooking process.*Shrug* It turned out delicious anyway – I’ve already had two bowls of the stuff since I made it last night.

Source: Adapted from Keys to the Kitchen by Aida Mollenkamp


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