Peanut Butter Soup Small Recipe

Prep

Measure out peanut butter, broth, and spices. Chop onion, mince garlic, grate ginger, and roughly chop greens. If using chicken, cut into 1-inch pieces and pat dry.

Bloom aromatics

Heat 2 tbs vegetable oil in a heavy pot or Dutch oven over medium heat. Add chopped onion and sauté 5–7 minutes until softened and translucent. Add minced garlic and grated ginger and cook 1 minute until fragrant.

Brown protein (if using)

Push onions to the side and add the chicken pieces to the pot. Sear 3–4 minutes until lightly browned on the edges (they will finish cooking in the stew). If using dried smoked fish or shrimp, add after the tomatoes step.

Tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Add the 14 oz diced tomatoes and bring to a simmer, scraping any browned bits from the bottom.

Make peanut broth

In a bowl, whisk together 1 cup smooth peanut butter with 1 cup hot water until smooth and loose. Add this peanut mixture to the pot along with 3 cups vegetable (or chicken) broth, stirring to combine.

Season

Add 1 tsp smoked chili or cayenne, 1 tsp ground coriander, 1/2 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tsp brown sugar (if using). Stir well and bring to a gentle boil, then reduce heat to low to maintain a simmer.

Simmer

Simmer uncovered for 20–25 minutes, stirring occasionally to prevent sticking and to allow flavors to meld. If the stew becomes too thick, add up to 1/2 cup additional hot water or broth to reach desired consistency.

Finish with greens

Stir in the 3 cups chopped leafy greens and cook 3–5 minutes until wilted and tender. Taste and adjust seasoning with salt, pepper, or a squeeze of lime/lemon (about 1 tbs) to brighten the flavors.

Final check

Ensure chicken is fully cooked (internal temp 165°F/74°C) or that fish/shrimp are heated through. If using only vegetables, confirm tenderness. Keep warm until serving.

Rinse 1.5 cups long-grain white rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan, combine rinsed rice, 2.75 cups water, 1/2 tsp salt, and 1 tsp oil or butter. Bring to a boil over high heat uncovered.

When boiling, stir once, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes.

After 15 minutes, remove from heat and let the rice steam, covered, for 10 minutes. Fluff with a fork before serving.