Chili-Peanut Soup
serves 4
Spicy peanut sauce is a great base for an easy West African-style peanut butter soup made with chicken broth and leftover cooked rice.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 medium onion, chopped
2 medium carrots, diced
1 tablespoon vegetable oil
4 cups chicken broth
2 cups cooked brown rice
1 cup peanut sauce reserved from cucumber salad with ginger peanut dressing
1/4 cup fish sauce mixture reserved from Thai curried shrimp
1 tablespoon peanut butter
prep: 5 minutes
total: 20 minutes
heavy saucepan
1. Cook the onion and carrots in the oil in a large heavy saucepan over medium heat until softened, about 3 minutes, stirring frequently.
2. Add the broth and simmer for 5 minutes.
3. Add the reserved rice, reserved peanut sauce, reserved fish sauce mixture and peanut butter, stirring until the soup boils and the peanut butter melts, about 1 minute.
4. Simmer until thickened, about 4 minutes more, and serve.
