Thai Kitchen

West African Chicken Soup


1 lb (500g) boneless skinless chicken thighs, cut into 1/2-inch (1.25cm) pieces

1/4 tsp (1 mL) freshly ground black pepper

1/4 tsp (1 mL) kosher salt

2 tbsp (30 mL) oil

1 medium onion, thinly sliced

6 cloves garlic, pressed or minced (3 tbsp (45 mL)), divided

2 tbsp (30 mL) grated fresh ginger, divided

1/4 tsp (1 mL) ground cayenne red pepper

4 cups (1 L) Kitchen Basics No Salt Added Chicken Cooking Stock or water

1 can (28 fl oz / 796 mL) crushed tomatoes

2 cans (14 oz /398 mL) black-eyed peas, drained and rinsed

1 can (400 mL) Thai Kitchen® Coconut Milk

2 tbsp (30 mL) creamy peanut butter

1 1/2 tsp (7 mL) fresh thyme leaves, divided1 large sweet potato, peeled and cut into 3/4-inch pieces (1.75cm) (2 1/3 cups, 575 mL)

Cooking Instructions:

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.

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 tsp (1 mL) of the remaining thyme. Simmer 15 to 20 minutes or until sweet potato is tender.

To serve, ladle into soup bowls. Sprinkle with remaining 1/4 tsp (1 mL) thyme.