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2/3 cup diced onion
1 Tablespoon toasted sesame oil
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 cup diced and cooked chicken breast
1 ½ teaspoons curry powder
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
3 cups low-sodium chicken broth (see Notes)
1 can (6 ounces) tomato paste
2 cans (14 1/2 ounces) stewed tomatoes
6 Tablespoons peanut butter


  1. Wash hands with soap and water.
  2. In a large pot saute onion in sesame oil until translucent; add garlic and chicken and stir to heat through.
  3. Add seasonings and cook 1 minute longer.
  4. Add broth, tomato paste, tomatoes and peanut butter. Stir until well combined.
  5. Heat over medium heat until hot but not boiling. Serve hot.
  6. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.

  • For more peanut flavor, add chopped peanuts.
  • To avoid peanuts or peanut butter, try sunflower seeds or sunflower seed butter.
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8 cups
Prep time:
10 minutes
Cooking time:
20 minutes
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