Senegalese Peanut Soup Recipe

Peanuts Ingredients

  • 1-1/4 cups chipotle salsa
  • 2/3 cup creamy peanut butter
  • 3 cans low-sodium chicken broth, 14-1/2 oz. each
  • 1 cup unsweetened coconut milk
  • 3 cups cooked jasmine or basmati rice
  • 3 tbsp. chopped cilantro sprigs
  • Vegetable cooking spray
  • Fresh cilantro, for garnish


Place the salsa in a strainer, pressing down lightly to remove the excess liquid. Reserve the salsa in a medium bowl .

Combine the peanut butter, broth, and coconut milk in a 2 quart saucepan. Cook over medium heat until heated through, 8-10 minutes, whisking frequently.

Meanwhile, in the medium bowl with the reserved salsa, add the rice and chopped cilantro. Divide the rice mixture evenly into 4 custard cups coated with cooking spray, pressing down firmly to set.

To serve, invert each custard cup in the center of a soup bowl . Remove the cup and spoon hot soup around the molded rice. Garnish with cilantro sprigs.