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West African Chicken Soup

This hearty soup is the winning recipe in the “Cool Weather Cooking with Thai Kitchen” Recipe Contest sponsored by the National Foundation for Celiac Awareness.
407
CALORIES
15
INGREDIENTS

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 tablespoon oil
  • 1 medium onion, thinly sliced
  • 6 cloves garlic, pressed or minced (3 tablespoons), divided
  • 2 tablespoon grated fresh ginger, divided
  • 1/4 teaspoon ground cayenne red pepper
  • 4 cups unsalted chicken stock substitution Substitutions available
    • water
  • 1 can crushed tomatoes
  • 2 cans black-eyed peas, drained and rinsed
  • 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
  • 2 tablespoon creamy peanut butter
  • 1 1/2 teaspoons fresh thyme leaves, divided
  • 1 large sweet potato, peeled and cut into 3/4-inch pieces

INSTRUCTIONS

  • 1 SEASON chicken with pepper and salt. Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from pan. Add onion; cook and stir 3 minutes or until softened. Add 1/2 of the garlic and ginger, and red pepper; cook and stir 1 minute or until fragrant.
  • 2 STIR in stock, tomatoes, black-eyed peas, coconut milk, peanut butter and 1 teaspoon of the thyme. Bring to boil. Cook 25 to 30 minutes or until reduced by 1/3. Reduce heat to low. Add sweet potato, chicken, remaining garlic and ginger, and 1/4 teaspoon of the remaining thyme. Simmer 15 to 20 minutes or until sweet potato is tender.
  • 3 TO SERVE, ladle into soup bowls. Sprinkle with remaining 1/4 teaspoon thyme.

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