This West African-inspired Peanut Butter Soup combines a rich peanut broth with my favorite baked chicken thighs, all served over brown rice with plenty of delicious toppings!
Author’s Notes
Inspired by One of My Favorite Trips Ever!
My in-laws lived in Africa for just over four years, spending two years in Johannesburg, South Africa, and another two in Ghana. While we only got to visit once, that trip remains one of the most incredible experiences of my life. We spent a couple of weeks traveling, going on safaris, seeing places unlike anywhere I’d ever been, and trying so many delicious foods along the way. I absolutely loved every minute of it!
I’ve already shared a rice recipe inspired by that trip, and it’s about time I share another! Peanut soups and stews are especially popular throughout West Africa, including Ghana, and this recipe is my own take on those flavors. And WOW, I can’t believe how much I’ve been making it lately. It’s become one of my absolute favorites!
And while you’ll see chicken in the photos, I have to admit I’ve been eating this peanut butter soup just as often without it! Lately, I’ve been making a double batch of the soup base to keep in the fridge all week, along with a few packets of minute brown rice (why are those so good to me?! haha). Then I can throw together the easiest lunch or quick dinner in minutes. I seriously can’t get enough of it!
Peanut Butter Soup Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Red Onion & Jalapeño | Dice both as finely as possible so they soften completely (nothing worse than crunchy onion in the finished soup!). Wearing gloves, remove the jalapeño seeds for less heat. |
| Ginger, Garlic & Tomato Paste | Fresh ginger & garlic are best! Cook the tomato paste briefly to deepen its flavor. |
| Creamy Peanut Butter | Use good-quality, creamy peanut butter. I don’t know if ANYTHING beats Kirkland’s creamy peanut butter here! Skip sweetened peanut butters since they’ll throw off the flavor. |
| Chicken | To amp up the protein, make a batch of my favorite baked chicken thighs! Leftover grilled chicken or rotisserie chicken also works great in this peanut butter soup! |
| Brown Rice | Minute brown rice packets make this SO easy! Otherwise, try my baked brown rice recipe. It makes a big batch, so freeze leftovers in individual portions for later. It freezes beautifully (see below). |
Quick Tip
Let cooked brown rice cool, then portion into airtight freezer bags and freeze for up to 3 months. Reheat straight from frozen in the microwave with a splash of water, covered, until steaming hot throughout!
Chelsea’s Notes
Peanut Butter Soup Toppings
- Roasted Peanuts: Roughly chop for the best crunch! I love using honey-roasted or salted peanuts here.
- Fresh Cilantro: Adds the perfect fresh, citrusy finish!
- Sriracha: Drizzle on as much or as little as you’d like for extra heat. I love LOTS!
- Crispy Fried Onions: Not traditional, but SO good for an extra layer of crunch!
- Fresh Lime: A squeeze right before serving brightens everything up.
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Peanut Butter Soup
Video
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 1 cup very finely diced red onion
- 2 tablespoons finely diced jalapeño ribs and seeds removed
- 1 tablespoon finely minced fresh ginger 1-inch knob
- 1 tablespoon finely minced garlic 4 cloves
- 1/3 cup tomato paste best quality possible (I love Cento!)
- 3 cups chicken broth
- 1/4 cup + 2 tablespoons creamy peanut butter Kirkland is SO good!
- Salt added to taste
- 1/4 cup finely chopped cilantro optional, plus more for serving
- Sriracha added to taste
- 4 containers minute brown rice or about 4 cups baked brown rice
- 1/2 batch (4 thighs) baked chicken thighs (so 1 thigh per bowl)
- Honey-roasted peanuts
- Crispy fried onions
- 1 lime cut into wedges
Instructions
- If serving with chicken, start by preparing my Baked Chicken Thighs (click here for directions). You'll only need a half batch (4 thighs).
Soup Base
- Heat 1 tbsp oil in a large, heavy-bottomed pot over medium heat. Once the oil is hot, add the red onion, jalapeño, garlic, ginger, and 1/4 tsp salt. Cook, stirring occasionally, for 7–8 minutes or until the onion is soft and translucent. Don't rush this step! You don't want crunchy onion bits in the finished soup. Reduce the heat if needed to prevent browning.
- Add the remaining 1 tbsp olive oil, tomato paste, and another 1/4 tsp salt. Cook, stirring constantly, for another 3–4 minutes, until the tomato paste has slightly darkened in color. Don't let it burn or it will turn bitter!
- Gradually pour in the chicken broth while whisking constantly to smoothly incorporate the tomato paste. Increase the heat to medium-high and bring the mixture to a gentle simmer. Reduce the heat as needed and cook for 15 minutes, stirring occasionally. Keep the soup at a gentle simmer, not a boil.
- While whisking constantly, slowly add the measure peanut butter, a little at a time, until completely incorporated and smooth. Continue simmering gently for another 15–20 minutes, stirring occasionally, until the soup has thickened slightly and the flavors are nicely concentrated. Don't let the soup boil.
- Remove the pot from the heat and stir in the chopped cilantro, if using. Taste and adjust the seasoning as needed. Depending on the peanut butter used, I typically add another 1/4–3/4 teaspoon salt. Add gradually and taste as you go until flavors are vibrant!
Rice & Assembly
- Prepare the brown rice according to package directions (or make my baked brown rice). Divide the rice among four bowls, using one Minute Rice container per bowl or about 1 cup baked brown rice. Ladle the hot peanut broth over the rice, then add one baked chicken thigh to each bowl, if using.
- Now comes the fun part! Drizzle with Sriracha (I like a good amount!), sprinkle on extra cilantro, and squeeze fresh lime juice over everything. Finish with plenty of chopped honey-roasted peanuts and crispy fried onions, if using. Enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
