Creamy, hearty, and full of flavor—this African Chicken Peanut Soup comes together in just 30 minutes and is perfect on its own or ladled over rice or noodles for a filling, delicious dinner!
You knew this would be easy, right? It’s 30-Minute Monday, and this West African Chicken Peanut Stew will be ready faster than pizza delivery.
Thanks to the curry powder, the color is bold. And the smell? Incredible. Ginger, cilantro, lime, garlic, and chilies fill the kitchen with a mouthwatering aroma.
The peanut butter makes the broth smooth and creamy, while tender chicken and fresh herbs complete the dish. Top it with crunchy peanuts, and you’ve got the perfect meal—serve it on its own, or over rice or noodles for something more filling.
Table of Contents
Why I Love This African Soup
- Hearty and filling, ideal for family dinners.
- Perfect for meal prepping and enjoying all week.
- The recipe is adaptable to include different vegetables or proteins.
Recipe Ingredients
Peanut Butter – If using sugar-free peanut butter, add a teaspoon of sugar to balance the flavors.
Peppers – I used serrano peppers for a bit of heat, but feel free to adjust based on your spice preference.
Broth/Stock – Chicken broth is the base for this soup. Don’t skip the broth—it’s crucial for a rich, flavorful soup.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Coconut Milk – For a richer, creamier soup, swap 1 cup of the chicken broth with 1 cup of coconut milk, adding just the right sweetness to balance the curry. Add the coconut milk toward the end of simmering (last 5 minutes) so it doesn’t separate, and check and adjust the salt if needed since coconut milk adds natural sweetness.
Sweet Potato Instead of Peanuts – Swap peanuts for diced sweet potatoes – they’re nut-free and bring a creamy, sweet element when cooked in the broth.
How to Make African Chicken Peanut Soup
Step #1: Slice the chicken crosswise into 1/4-inch thick strips. In a zipper-close bag, combine the flour, curry powder, salt, and pepper. Add the chicken and shake to coat well.
Step #2: In a large Dutch oven or other pot, heat the oil over medium-high heat for about 1 minute. Add the chicken pieces in a single layer and cook for 2 minutes per side.
Step #3: Meanwhile, place the coriander, ginger, garlic, and chili pepper in the bowl of a small food processor and pulse to mince.
Step #4: Turn the heat down to medium and add the ginger mixture along with ½ cup of broth. Cook for 2 minutes, then add the peanut butter and stir well.
Step #5: Add the remaining 4 ½ cups of broth, one cup at a time, slowly stirring to maintain the soup’s texture. Simmer for 10 minutes, stirring occasionally. Taste and add salt as needed.
Step #6: To serve, pour the hot soup into individual bowls and garnish with chopped peanuts, scallions, cilantro, and a lime wedge.
Expert Tips
Cook the Chicken in Batches – Pan-frying the chicken before adding it to the soup creates a golden crust that adds deeper flavor and texture to the dish. Cook in batches to avoid overcrowding the pan.
Use Chunky Peanut Butter for Texture – If you prefer some texture in your soup, use chunky peanut butter instead of smooth. The peanut pieces will add a pleasant crunch.
FAQs
Serve his soup with jasmine or basmati rice, or even fufu for something more traditional. Egg noodles or some crusty bread work great too, and a simple green salad makes it a full meal.
Absolutely! Chicken thighs add more flavor, or substitute chickpeas for a vegetarian option. Adjust cooking time to ensure the chicken thighs are fully cooked.
Storage Information
To store African Peanut Soup with Chicken, let the soup cool completely before transferring it to an airtight container. It will last in the fridge for up to 4 days.
To freeze, portion it into freezer-safe bags or containers for up to 2 months. Reheat on the stove over medium heat or in the microwave, stirring occasionally.
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African Chicken Peanut Soup Recipe
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Ingredients
- 1 pound boneless skinless chicken breast
- 1/3 cup all-purpose flour
- 2 tbsp curry powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup peanut - or vegetable oil
- 1/2 tsp ground coriander
- 1 inch fresh ginger root
- 3 cloves garlic - peeled
- 1 serrano chili pepper - halved and seeded
- 5 cups chicken stock or chicken broth - divided
- 1/4 cup peanut butter**
- 4 Tablespoons chopped peanuts
- 3 scallions - chopped
- 4 Tablespoons chopped fresh cilantro
- 1 lime - cut into wedges
Instructions
- Slice the chicken crosswise into 1/4-inch thick strips. In a zipper-close bag, combine the flour, curry powder, salt, and pepper. Add the chicken and shake to coat well.
- In a large Dutch oven or other pot, heat the oil over medium-high heat for about 1 minute. Add the chicken pieces in a single layer and cook for 2 minutes per side.
- Meanwhile, place the coriander, ginger, garlic, and chili pepper in the bowl of a small food processor and pulse to mince.
- Turn the heat down to medium and add the ginger mixture along with ½ cup of broth. Cook for 2 minutes, then add the peanut butter and stir well.
- Add the remaining 4 ½ cups of broth, one cup at a time, slowly stirring to maintain the soup's texture. Simmer for 10 minutes, stirring occasionally. Taste and add salt as needed.
- To serve, pour the hot soup into individual bowls and garnish with chopped peanuts, scallions, cilantro, and a lime wedge.
NOTES
Nutrition
I made this today and it was amazing! Thank you for sharing!