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West African Peanut Soup

Photo of West African Peanut Soup
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label


2/3 cup onion, diced
1 Tablespoon toasted sesame oil
1 clove garlic, minced or 1/4 teaspoon garlic powder
1 cup cooked skinless chicken breast, diced
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, unsalted
6 Tablespoons peanut butter


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


Very good. Tomatoes and chicken add extra flavor. Next time I am going to add some extra chopped peanuts for even more flavor.

I made this for a local food bank audience to sample. It was a simple recipe to scale up and most folks really enjoyed the flavors. A few people commented that it was too spicy so I might suggest leaving out some of the red pepper flakes if preparing for a mixed audience. When I make this at home I include frozen green peas and top with a handful of toasted cashews and some golden raisins. It's a favorite!

This was such a wonderful combination of flavors.  I will definitely make it again.

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