Peanut soup

Ingredients

• 30 ml (2 tbsp)olive oil
• 1onion, finely chopped
• 2 clovesgarlic, chopped
• 15 ml (1 tbsp)curry paste
• 15 ml (1 tbsp)miso paste
• 15 ml (1 tbsp)ginger syrup
• 400 g (1 tin)chopped tomatoes
• 1 litrechicken stock
• 500 gchicken breast fillets
• 350 gsweet potato, diced
• 250 gsmooth peanut butter
• to tastefresh coriander
• to tastechopped peanuts
• to tastebean sprouts
• 1red chilli, finely sliced

Instructions

1. 1

   Soften the onion

   Heat the olive oil in a soup pot. Add the onion and cook for a few minutes until it begins to soften.

2. 2

   Fry the pastes

   Add the garlic, curry paste and miso paste. Stir briefly until fragrant, taking care not to let the mixture catch on the bottom of the pot.

3. 3

   Add the tomatoes

   Stir in the chopped tomatoes and ginger syrup, then pour in half of the chicken stock.

4. 4

   Add chicken and potato

   Bring the soup to the boil, then add the diced sweet potato and whole chicken breasts. Bring it back to the boil and add enough stock to cover the ingredients well.

5. 5

   Shred the chicken

   Cook for about 10 minutes. Lift the chicken breasts out of the pot and pull them apart with two forks, then return the shredded chicken to the soup.

6. 6

   Stir in peanut butter

   When the sweet potato is tender, stir in the peanut butter and heat the soup through. If it is too thick, add a little more stock.

7. 7

   Add the toppings

   Serve with fresh coriander, chopped peanuts and bean sprouts.

What is Surinamese peanut soup?

Peanut soup is a hearty dish associated with Surinamese cooking, built around the deep, savoury flavour of peanuts. This version combines peanut butter with chicken, sweet potato and a spiced tomato broth.

The combination works because the sweet potato softens the savoury, gently tangy broth, while fresh coriander, peanuts and bean sprouts bring freshness and contrasting textures at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 48g protein, 46g carbs, 46g fat.

The sweet potato and tomatoes provide most of the carbohydrates, while peanut butter and olive oil account for much of the fat. Chicken and peanut butter contribute protein. For a more balanced plate, serve a moderate bowl with an extra handful of bean sprouts or other vegetables.

Build the savoury base

Onion first: give it a few minutes in the oil to soften before adding the other aromatics.

Pastes next: curry paste and miso can catch if left alone over the heat, so stir them with the garlic just until fragrant.

Cook the chicken and sweet potato

Chicken breasts: cook them whole in the broth, then shred them with two forks and return the meat to the pot. The recipe gives about 10 minutes of cooking before shredding.

Sweet potato: cut the cubes evenly so they cook at a similar rate. Check that they are tender before stirring in the peanut butter.

Get the soup consistency right

Peanut butter: stir it in after the sweet potato is cooked, then heat the soup through so it blends into the broth.

Thickness: peanut butter makes the soup substantial. If it seems too thick, loosen it with a little extra chicken stock, as the method directs.

Finish with fresh toppings

Crunch: add the bean sprouts and chopped peanuts when serving, rather than cooking them into the soup, to preserve their contrast with the soft chicken and potato.

Freshness: scatter coriander over each bowl. The sliced red chilli is listed among the ingredients, though the method does not specify when to add it; serve it as an optional topping if you want its heat.

Make it a meal

The chicken and peanut butter make this soup filling on its own, with sweet potato adding a soft, starchy element. Serve it in warm bowls so the soup stays hot while you add the toppings.

If you would like an accompaniment, offer bread for dipping. Keep the crunchy toppings separate until serving.

Recipe notes & tips

• Stir the garlic and pastes constantly so they become fragrant without sticking.
• Cut the sweet potato into similarly sized cubes for more even cooking.
• Use two forks to shred the chicken while it is still warm.
• Add extra stock a little at a time if the soup is thicker than you prefer.
• Keep the bean sprouts and chopped peanuts for the final topping so they retain their crunch.

Variations

• Extra heat: serve the finely sliced red chilli over the bowls.
• More crunch: add extra bean sprouts just before serving.
• Coriander finish: add a generous scattering of fresh coriander at the table.
• Thinner soup: stir in more chicken stock until it reaches your preferred consistency.

Common mistakes to avoid

• Scorching the pastes: stir them with the garlic only until fragrant, then move on to the tomatoes.
• Uneven potato cubes: cut them to a similar size so they become tender at roughly the same time.
• Adding peanut butter too early: wait until the sweet potato is tender, then stir it in and heat through.
• Soup too thick: loosen it with extra chicken stock a little at a time.
• Soft toppings: add the peanuts and bean sprouts at serving rather than simmering them in the soup.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping the bean sprouts, coriander and peanuts separate if possible. Reheat the soup gently in a saucepan until piping hot, adding a splash of stock if it has thickened. Add fresh toppings after reheating.

Frequently asked questions