It's friggin cold out...and I know I no longer live in the prairie's and don't have a real reason to complain about the cold, but I prefer warmth and sunshine and excessive sweating from temperatures in the high 30's!
This delicious soup stemmed from a craving I had for all of these flavors in my mouth. I'm still on the bone broth kick and so it began with typical wild friday night around here, I was sipping a glass of wine and watching a juicy episode of Shark Tank as my chicken was roasting in the oven...I know it's hard not to envy such an exciting life! Once my chicken was all cooked up, I shredded all the meat, boiled my chicken bones for a bone broth brewed to perfection...and was all set to make a hearty soup that would leave no man hungry after eating!
And just like that, a dream became reality...
Peanut Satay Soup
Ingredients:
- 4 cups chicken stock
- 1 tbsp avocado oil
- 2 tbsp red curry paste
- 1 leek, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 1 large sweet potato, peeled and diced
- 1 red pepper, sliced
- 2-3 cups shredded cooked chicken
- 1/2 can coconut milk
- 1/2 cup all natural peanut butter
- 1/2 tsp crushed red pepper flakes
- salt & pepper to taste
Directions:
- In a medium sauce pan over medium heat, combine oil and curry paste. Add stock, garlic, leeks, carrots, and sweet potato. Bring to a boil then simmer for 20 minutes.
- Add cooked chicken, red pepper and coconut milk.
- In a small bowl combine 1/2 cup of peanut butter with 1/2 cup of the liquid from the soup. Mix well with a hand blender then stir into soup.
- Season with salt, pepper and crushed pepper flakes. Bring to a boil then simmer for 10 minutes. Serve warm and enjoy!
* I doubled this recipe because I love the left overs...you might want to do the same!
