Equipment
Ingredients
Aromatics & Base
- 15 ml olive oil
- 1 yellow onion, finely diced
- 2 garlic, minced
- 10 g fresh ginger, peeled and grated
- 5 g curry powder
Liquids & Body
- 500 ml chicken broth
- 150 g creamy peanut butter
- 250 ml low-fat milk, room temperature
Seasoning & Garnish
- 2 g salt
- 1 g black pepper
- 20 g roasted peanuts, roughly chopped
- 5 g fresh cilantro, chopped
Nutrition (per serving)
Method
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and saute for 5 to 7 minutes until translucent and softened.
Stir in the minced garlic, grated ginger, and curry powder. Toast the spices and aromatics for 1 minute, stirring continuously to prevent burning.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle simmer around 85C or 185F.
Reduce the heat to low. Add the peanut butter to the pot and whisk continuously until it is completely dissolved into the broth. Allow the soup to simmer for 10 minutes to develop the flavors and thicken slightly.
Remove the pot from the heat. Slowly whisk in the low-fat milk. Taste and season with salt and black pepper. Do not return to a rolling boil, as the milk may curdle.
Ladle the soup into bowls. Garnish with chopped roasted peanuts and fresh cilantro before serving.
Chef's Notes
- Using a natural peanut butter containing only peanuts and salt is crucial; standard commercial brands with added sugar will make the soup unpleasantly sweet.
- Since peanuts and commercial chicken broth vary wildly in sodium content, always wait until the very end to do your final salt adjustment.
- For a bright, summery lift, a squeeze of fresh lime juice right before serving cuts through the richness beautifully.
- To make this recipe vegan or vegetarian, simply swap the chicken broth for vegetable broth and use a dairy-free milk alternative like oat or coconut milk.
Storage
Refrigerator: 4 days — Thickens significantly upon cooling. Whisk in a splash of milk or broth when reheating.
Freezer: 2 months — Dairy may separate slightly upon thawing. Whisk vigorously when reheating gently.
Reheating: Gently warm on the stovetop over low heat, whisking frequently. Do not boil.
