Spicy peanut and chicken soup

 

Normally I'm not too big on spicy food, but after trying this extremely tasty soup I'm suddenly a bit perplexed. I cooked a large batch yesterday based on this lovely recipe from one of my absolute favorite Danish food blogs, The Food Club, and it was a huge hit. Perfect for a cold and windy Sunday night in. I made a few alterations to Ditte's recipe in order to make it a bit less rich (but make no mistake, this is no soup for dieters).

 

Spicy peanut and chicken soup (serves 4-5 people):

 

1 tablespoon olive oil

1 onion, finely chopped

2 cloves of garlic, grated

Approximately 4 cm ginger, grated

1 tablespoon tomato pureé

7 tablespoons peanut butter

2 tablespoons coconut milk

Juice of 1 lime

5 tablespoons curd or low-fat cremefraice

4 medium size carrots, chopped

1/4 cauliflower in florets

7,5 dl chicken stock

Approximately 500 g chicken filet, finely sliced

Fish sauce or oyster sauce

Chili sauce

Peanuts

Salt

Rice

 

Heat up the oil in a large pot and fry onion, garlic, and ginger lightly for a couple of minutes. Then add the tomato pureé and fry for another couple of minutes. Add peanut butter, curd (or cremefraiche), coconut milk, and bouillon, and let it simmer for 20-25 minutes. Stir occasionaly to make sure the peanut butter dissolves. After 20-25 minutes, add carrots and cauliflower florets, and taste with fish sauce, lime juice, chili sauce, and salt. Let it simmer for 10 minutes, then add chicken, let it simmer for another 15 minutes, and add peanuts before serving. I served my soup with brown rice, slices of fresh lime and more peanuts. Enjoy!

Dansk: Jeg lavede denne superlækre og tilpas spicy peanut suppe med kylling i aftes efter inspiration af denne opskrift fra Dittes fine blog. Jeg ændrede opskriften en smule, bl.a. skruede jeg lidt ned for fedtindholdet ved at erstatte det meste af kokosmælken med skyr. Velbekomme!