West African Chicken Peanut Soup

It is raining and grey with nothing ahead but the same in the forecast and I have a killer cold that won't go away and I want soup. I want soup that will warm me from head to toe with a little kick to try and clear the sinuses that seem to be clogged with cement. 

I ran across this wonderful recipe from a fellow Oregonian's blog, Wives with Knives.  The author speaks of having a rendition of this soup at a local McMenamins restaurant, which is exactly where I first tried it.  And let me tell you, the first bite I had knocked my socks off, it was so good.  For you non-Oregonians, McMenamins are a chain of establishments including restaurants, pubs, funky hotels, and entertainment venues around the state. The ones I've been to are all amazing.  Check out their website if you are interested in reading more about this interesting corporation.

This soup went together in no time and the results were fantastic and very much like the restaurant version I have had many times.  This will definitely be a go-to recipe in my soup repertoire.  It was everything I needed and I do believe I can breathe a little more clearly now!
 
West African Chicken Peanut Soup

1 cup diced cooked chicken
2/3 cup diced onion
1-1/2 teaspoons minced garlic
2 tablespoons dark sesame oil
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 tsp cayenne pepper (or more to taste)
1/2 teaspoon crushed red pepper flakes (or more to taste)
3 cups chicken broth
1 cup coconut milk
1/4 cup tomato paste
1 cup chopped stewed tomatoes, drained
1/3 cup chunky peanut butter

In a large pot, saute the chicken, onion and garlic in the sesame oil until the onion is tender, about 10 minutes. Add the curry powder, salt, pepper and red pepper flakes, and saute 1 minute more.

Add the chicken broth, coconut milk, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately