Ingredients
1
ounce of fresh ginger, scrubbed and chunked
1
tsp. of dried chili pepper flakes
3
(28 ounce) cans of tomatoes, drained and quartered
1
3/4 cups of unsalted dry roasted peanuts
1
1/2 cups of chicken stock
1/2
lb chicken breast, cooked and cubed
1/2
cup of butter, melted
Directions
1.
In food processor, blend ginger, garlic, and chili peppers until finely chopped.
2.
Add to processor 2 cans of tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.)
3.
Place mixture in soup pot and add 1 can of tomatoes, chicken stock, water, and chicken.
4.
Make a paste of butter and flour and add to pot.
6.
Let cool to 145º (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge.
7.
Serve with extra crushed chili peppers, and a loaf of French bread with butter.
New-York Restaurants
