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Ingredients (Measurement Conversion Calculator) 1 3/4 cups unsalted dry roasted Peanuts
1 1/2 cups Chicken Stock
2 Garlic Cloves
1 medium Onion, chopped
1 ounce fresh Ginger, scrubbed and chunked
1/2 lb Chicken Breasts, cooked and cubed
3 cups Water
1/2 cup Butter, melted
3 (28 ounce) cans Tomatoes, drained and quartered
1 teaspoon dried Chili Pepper Flakes
1/2 cup Flour
8 Lemon Wedges
Directions
In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil. Let cool to 145? (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.
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Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs diet.
Serves: 6-10
Time to make: < 60 min
Preparation time: 20 minutes
Cooking time: 35 minutes
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