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Pindasoep (peanut soup)

Searching for a hearty dish to line your stomach on New Years Eve? This mouth-watering peanut soup is not only a veritable feast for your taste buds; it’s also guaranteed to keep you going until the wee hours!


3 chicken stock cubes
1 litre of water
250 grams of soup vegetables
300 grams of chicken breast
6 tablespoons of peanut butter with nut pieces
1 onion
3 cloves of garlic
1 tablespoon of ground ginger
1 tablespoon of lemongrass powder
3 teaspoons of coriander powder
Sunflower oil
3 teaspoons of sambal manis
3 tablespoons of ketjap manis
½ lemon

 Peanut soup recipe


First chop the onion, crush the garlic and finely slice the ginger. Next heat a little sunflower oil in a saucepan and then gently fry the onion, garlic and sambal, together with the ground ginger and lemongrass powder, for a few minutes. Now add the water, stock cubes and soup vegetables, and bring to the boil. Next, cut the chicken into small chunks and add to the soup. Meanwhile, spoon the peanut butter into a mixing bowl and stir in both the ketjap and coriander powder. Now gradually pour a few spoonfuls of stock into the peanut butter mixture and stir thoroughly until smooth. Finally, stir the peanut sauce into the soup and leave to simmer on a low heat for about 10 minutes. Season your peanut soup with freshly squeezed lemon juice and extra ketjap before serving with freshly baked baguette.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

One comment on “Pindasoep (peanut soup)

  1. Pingback: Spotlight on… Dutch peanut butter! | Dutch Community

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