Chicken Satay Soup

Recipe Adapted from Soup -- A Kosher Collection by Pam Reiss

This soup is rich. I suggest serving it as a starter rather than a whole meal. To cut back on the richness, try the recipe with half of the peanut butter.  It won't have as much of a peanutty flavor, but it will be lighter and still full of great tasted.


1 small yellow onion, finely diced
2 Tablespoons olive oil
1 - 2 cloves garlic, crushed
1 cup smooth peanut butter
5 cups stock*
1/2 pound skinless, boneless chicken breast, sliced 1/8 inch thick
1 cup bean sprouts
1/4 cup water chestnuts, chopped into small pieces
2 Tablespoons hot sauce (or to taste)
1/2 teaspoon black pepper
3  Tablespoons soy sauce
2 Tablespoons fresh lime juice
1 - 2 medium green onions, thinly sliced
1/3 cup unsalted peanuts, coarsely chopped


Over medium-low heat, sauté the onions in olive oil for 5 - 7 minutes, until translucent.

Add the garlic and sauté another half minute.

Add the peanut butter and stock and whisk together, incorporating all of the peanut butter into the liquid.  Cover, bring to a boil, and simmer over low heat for 5 minutes.

Add the chicken breast and cook for 2 - 3 minutes, until the chicken is slightly underdone.

Add the bean sprouts, water chestnuts, hot sauce, black pepper and soy sauce and heat through.

Add lime juice.

Garnish the soup with chopped green onion and peanuts and serve.


Yield:  6 Servings
Meat/Do not freeze
* For testing purposes, Koshereye used Manischewitz All Natural Chicken Broth, available in cartons.  Can also use the reduced sodium version.

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