KosherEye.com
Recipe Adapted from Soup -- A Kosher Collection by Pam Reiss
This soup is rich. I suggest serving it as a starter rather than a whole meal. To cut back on the richness, try the recipe with half of the peanut butter. It won't have as much of a peanutty flavor, but it will be lighter and still full of great tasted.
Ingredients:
1 small yellow onion, finely diced
2 Tablespoons olive oil
1 - 2 cloves garlic, crushed
1 cup smooth peanut butter
5 cups stock*
1/2 pound skinless, boneless chicken breast, sliced 1/8 inch thick
1 cup bean sprouts
1/4 cup water chestnuts, chopped into small pieces
2 Tablespoons hot sauce (or to taste)
1/2 teaspoon black pepper
3 Tablespoons soy sauce
2 Tablespoons fresh lime juice
1 - 2 medium green onions, thinly sliced
1/3 cup unsalted peanuts, coarsely chopped
Directions:
Over medium-low heat, saut
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