Today a coworker sent me this relatively simple
recipe for West African Peanut Soup. Although it has 13 ingredients, the total
prep and cook time is only 30 minutes which I think is doable for most of us.
As the weather continues to become cooler I have been
yearning more and more for some great soup and stew ideas. The fact that this
one had some of my culinary favorites like ginger, peanuts and cilantro means it
will be healthy as well as tasty.
Serves:
6
Prep time: 15 minutes
Cook
time: 15 minutes
2 tablespoons canola
oil
1 large yellow onion,
diced
3 garlic cloves,
minced
1/4 teaspoon crushed red
pepper
2 tablespoons grated fresh ginger
(or chopped ginger that comes in a little jar similar
to garlic)
28-ounce can diced tomatoes
1 quart (4 cups) chicken
broth
1 cup peanut butter (smooth
or chunky)
4 cups baby spinach greens
or chopped kale (if using kale, remove any tough stems)
1 pound raw shrimp, shells
and tails removed
Salt and freshly ground
black pepper, to taste
1/4 cup chopped fresh
cilantro (optional)
1/4 cup crushed roasted
peanuts, to garnish
Heat the oil in a large
saucepan over medium high. Add the onion, garlic, red pepper and ginger. Saute
until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and
chicken broth; bring to a simmer.
Add the peanut butter,
stirring until it dissolves into the soup. Add the greens and simmer until
wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5
minutes.
Season with salt and pepper;
stir in the cilantro. Ladle into serving bowls, then garnish.
I plan on making this one this week. If you beat me
to it let me know how it goes for you.
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