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Sweet Potato-Peanut Soup with Chicken, an original recipe from the Happy Chief Cook.

This is an original soup recipe from the Happy Chief Cook.

Approximately 3 liters soup.
Preparation time: about 85 minutes.


500 g sweet potatoes,
1 sweet white onion
2 tablespoons olive oil,
2 teaspoons cumin (Djinten),
2 cloves garlic,
4 to 5 tablespoons peanut butter,
1 tablespoon sweet chili sauce,
1 tablespoon sweet soy sauce,
2 teaspoons Sambal badjak,
1 single chicken breast,
3 carrots (peeled and diced),
Sea salt mixed with Green Herbs,
4-season pepper,
2 teaspoons Italian herbs,
a sprig of fresh basil chopped,
3 teaspoons KNORR Aromat Seasoning Powder with herbs,


Place the chicken breast in a pan and add 1 liter of water.
Bring the water to the boil.
As soon as the water boils, add the carrots, the Italian herbs, basil, Aromat seasoning powder with herbs, salt and 4-season pepper.
Let the chicken simmer for 45 minutes in the water.
Then remove the pan from the heat.

Peel the sweet potatoes and cut into small cubes.
Chop the sweet white onion.

Heat 2 tablespoons olive oil in a wok.
Fry the onions until they begin to brown.

Squeeze the garlic cloves, and add it along with the ground cumin to the onions.
Stir-fry this for 30 seconds.

Add diced sweet potatoes, and stir thoroughly.
Put the lid on the wok, and let it bake 10 minutes on medium heat.
Shake everything frequently.
Add after 5 minutes, 1 tablespoon chicken stock and let it continue to cook with the lid on the pan.

Remove the chicken from the broth, and set it aside.
Pour the remaining chicken stock into the wok, bring to a boil and let it simmer for 10 minutes.

Add the peanut butter, sweet chilli sauce, soy sauce and sambal badjak.
Stir everything thoroughly and let it simmer for 5 minutes without the lid on the pan.

Puree the soup with a hand blender.

Cut the chicken into small pieces and add them to the soup.
Stir everything well.

If the sweet potato-peanut soup with chicken is too thick, you can dilute it with a little boiling water.

The soup is now ready to be served.


If you replace the chicken and the chicken stock, by vegetable stock cubes, then the soup is also suitable for vegetarians.


Orginal recipe from the Happy Chief Cook. Posted March 19, 2011.