Equipment
* optional
Ingredients
Aromatics & Base
- 15 ml vegetable oil, neutral
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 10 g fresh ginger, grated or minced
- 8 g curry powder, mild or medium heat
- 30 g tomato paste
Liquids & Body
- 750 ml chicken broth, low-sodium, gluten-free
- 125 g creamy peanut butter, unsweetened, natural
- 250 ml low-fat milk (1% or 2%), room temperature
Finishing
- 15 ml lime juice
- 30 g roasted peanuts, chopped
- 5 g cilantro, chopped
- sriracha or chili flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 369 kcal
- Protein
- 18 g
- Carbohydrates
- 30 g
- Fat
- 21 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 874 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 3 mg
- Potassium
- 549 mg
- Calcium
- 124 mg
- Iron
- 1.8 mg
- Magnesium
- 87 mg
- Phosphorus
- 234 mg
- Zinc
- 1.6 mg
- Vitamin A
- 82 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 3.5 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.16 mg
- Niacin
- 4.8 mg
- Folate
- 31 mcg
- Water
- 99 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the aromatics: finely chop the onion, mince the garlic, and grate the ginger. Measure out the peanut butter and spices.
Heat vegetable oil in a large saucepan over medium heat (approx. 175°C/350°F). Add the onions and sauté for 5 minutes until translucent and soft.
Add the garlic, ginger, curry powder, and tomato paste. Stir constantly for 1 minute until fragrant and the tomato paste deepens in color (blooming the spices).
Pour in the chicken broth, scraping the bottom of the pot to deglaze any browned bits. Increase heat to bring to a boil, then reduce to low and simmer for 10 minutes to marry the flavors.
To prevent seizing, place the peanut butter in a small heat-proof bowl. Ladle about 120ml (1/2 cup) of the hot broth into the peanut butter and whisk until smooth. Pour this mixture back into the main pot.
Stir in the low-fat milk and heat gently for 2-3 minutes. Do not let the soup come to a rolling boil once the milk is added, or it may curdle. Stir in the lime juice.
Taste and adjust seasoning with salt or chili if desired. Use an immersion blender briefly if a completely smooth texture is preferred. Ladle into bowls and garnish with chopped peanuts and cilantro.
Chef's Notes
- Use natural peanut butter (ingredients: peanuts, salt) for the best flavor. Avoid 'no-stir' varieties with added palm oil or sugar, as they can make the soup overly sweet and greasy.
- The lime juice is critical; the acidity cuts through the fat of the peanuts and brightens the entire dish. Do not skip it.
- For a spicier kick, add 1/4 tsp of cayenne pepper or a dash of hot sauce along with the curry powder.
- This recipe uses low-fat milk to keep it light, but the peanut butter provides enough fat to maintain a satisfying mouthfeel.
Storage
Refrigerator: 4 days — Flavors deepen overnight, making it excellent for leftovers.
Freezer: 2 months — Texture may separate slightly upon thawing; whisk vigorously while reheating.
Reheating: Gently reheat on stove over low heat to prevent milk proteins from curdling.
Troubleshooting
Soup looks separated or oily
Cause: The soup was boiled too vigorously after adding the peanut butter or milk
Fix: Use an immersion blender to re-emulsify the soup until creamy
Prevention: Keep heat on low (simmer only) after adding fats
Cultural Context
This dish draws inspiration from West African Groundnut Soup (Mafe), a staple in countries like Mali and Senegal. While traditional versions often include root vegetables and richer fats, this adaptation reflects the 'Southern' American influence where peanuts are a celebrated local crop, streamlined here for a quick, lighter summer meal.
