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Prep Time
35 minutes
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Total Time
35 minutes
An intriguing, rich, and spicy soup with West African roots.
Ingredients
Makes 4 main-course servings
Step 1
Combine chicken cubes and hot sauce in medium bowl and toss to coat well. Sprinkle with salt and pepper and toss again. Whisk chicken broth, peanut butter, and tomato paste in another medium bowl to blend.
Step 2
Melt butter in large pot over medium-high heat. Add chopped onion and zucchini; sauté until tender, about 8 minutes. Add chicken and sauté until no longer pink on outside, about 3 minutes. Sprinkle with flour and cook 1 minute, stirring occasionally.
Step 3
Add broth mixture and tomatoes to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes. Season soup to taste with salt and pepper. Serve.
Leave a Review
Reviews (59)
Back to TopMy mother started making this when I was younger, and now I make it for my family! This is one of my favorite soups ever. I double the recipe and up the peanut butter and hot sauce/Sriracha, and also add tons of sweet potatoes. Some other comments mentioned using coconut milk, I may have to try that.
Nicole
Erie, Pennsylvania
9/11/2022
My husband and I loved it. My daughter wouldn't try it because she thought it was weird
ohce
CalifLLa mesa califa
4/25/2017
I found this recipe easy to follow. I bought pre-diced onions which sped up the prep time considerably. I also used Thai Sweet Chili sauce instead of "hot sauce", using enough to liberally coat the chicken, and it all turned out delicious. The one thing I will change next time I make this is to use 1/2 cup of peanut butter instead of 1/3, as I really love peanut butter flavor and I though this recipe produced a good but subtle flavor and I want it a bit more prominent.
x2501x
Alexandria, VA
2/1/2015
This soup is soooooo good! I marinated the chicken in about 3 TBS of sriracha for an hour and sauteed the vegetables in olive oil with 1 TBS butter. I increased the peanut butter to 1 cup, skipped the tomato paste and put in a 14 oz can of diced tomatoes with the juice. I also added celery. I did simmer it a bit longer and served it the next day with chopped peanuts and cilantro. So glad I tried this and so were my friends!
mmode
Montpelier, VT
5/4/2014
This was great. I was surprised by how well the zucchini and peanut flavor play together. I marinated my chicken in soy sauce and about 2 1/2 TBS of sriracha for a few hours before hand. I also added collard greens just before it was done and it ended up tasting just right and spicy enough for a cold night.
LukeIV
New Orleans, LA
11/26/2013
这是我的最好的事情之一了last several months ¿ SO good. if you have piri piri sauce or can get it, use it for the hot sauce. I also upped the PB per other reviews. cannot wait for the leftovers!
ewaltrs
san francisco, ca
7/29/2013
Super yum with a hunk of bread for sopping purposes. I too had to add a little more hot sauce (I used Frank's Hot Sauce for the marinade and added Tabasco to the soup to taste). Very easy, one-pot meal, great to make during the week and eat on it for a few days.
alliej425
Atlanta
11/1/2011
Easy, quick & delicious. I just used a 14 oz can of tomatoes, because it was almost the same amount. I drained the juice & used it to replace an equivalent amount of the chicken broth. Because others had recommended increasing the spice level, I used fire roasted tomatoes with green chiles. I also added about a teaspoon of smoked paprika.
monicahahn
San Francisco, CA & environs
12/29/2010
This was great. I added some freshly grated ginger and a little extra peanut butter. Easy meal in a bowl. This one goes into my recipe box.
Bubbles1965
Seattle, WA
12/5/2010
i've been looking for a recipe like this for a while. it was great! i took the advice of others and used more hot sauce to marinate the chicken - maybe 3 tablespoons. I also added more to the soup as it cooked. It wasn't overly spicy, just helped it be zingy. I followed the recipe generally, but I did add a white sweet potato and red pepper because I wanted more veggies. I added coconut milk as someone else suggested and it worked well. I added a can, but would cut it back to a half can next time. The cooking time and simmering time just seems a bit off for chicken and to mingle the flavors, so I just let it simmer longer and it was super. Will make again!
sarahsoup
virgina
11/30/2010
I made it true to recipe --- It was OK ---- I have plenty of great soup recipes so will not probably make again. But this was interesting flavor and worth trying
camclane
Portland Michigan
10/29/2010
I would give this 3.5 forks. I was worried this would not have enough flavor so I added sweet potatoes, used lots of sriracha for the hot sauce, replaced some of the broth with a can of coconut milk, and topped with fresh cilantro. I served it over rice. Delicious! Only doesn't get 4 forks because I made so many changes to the recipe.
knryerson
Denver, Colorado
7/13/2010
Tasty easy weeknight dinner. I added more peanut butter and spice as recommended by others. And I used carrots, celery and onion. The celery complemented the rich peanut flavor very nicely.
lindseykropuenske
Zurich, CH
5/4/2010
Got rave reviews! Used 3 tbsp. of peruvian yellow aji sauce and marinated the chicken for about 2 hrs. Threw in whatever veggies I had on hand: string beans, carrots, broccoli. No zucchini. Didn't have canned tomato, so I seeded & chopped fresh tomato. Used 1/2 C. creamy peanut butter. Mixed shallots with onions and served over white rice. Delicious!
Anonymous
NY
2/11/2010
I didn't think this was great, although my guests liked it, and my friend who travels to Africa frequently loved it -- she said it tasted just like some of the sauces from West Africa. I added more hot sauce, and I think that helped.
AEPriester
Kempton, PA
2/10/2010