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West African Chicken Soup

West African Chicken Soup

Thai Kitchen

Courtesy of Thai Kitchen and Michael Cohen (Recipe Contest Winner!)

This recipe won the Grand Prize in NFCA’s “Cool Weather Cooking with Thai Kitchen” Recipe Contest. Congratulations, Michael!


  • 16 ounces boneless, skinless chicken thigh, diced
  • Freshly ground black pepper
  • Kosher saltGluten-Free African Chicken Soup
  • 1 onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 6 cloves garlic, pressed or finely minced
  • 1/4 teaspoon ground cayenne
  • 1 (14-oz) can Thai Kitchen coconut milk
  • 4 cups low-sodium gluten-free chicken stock or water
  • 1 (28-ounce) can crushed tomatoes, drained
  • 2 tablespoons creamy peanut butter
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 large sweet potato, peeled and large dice
  • 1 1/2 teaspoons fresh thyme leaves


1. Heat a Dutch oven or large pot over medium-high heat. Season chicken generously with black pepper and lightly with salt. Add chicken to Dutch oven and cook for 5 minutes, stirring occasionally. Transfer chicken to a plate.

2. Add onion to the Dutch oven and cook for 3 minutes, stirring occasionally. Add 1/2 the ginger, 1/2 the garlic, and cayenne and cook for 1 minute, stirring frequently.

3. Add coconut milk, chicken stock, tomatoes, peanut butter, black-eyed peas, and 1 teaspoon thyme to saucepan. Bring to a boil and reduce liquid by 1/3.

4. Reduce heat to simmer. Stir in sweet potato, chicken, the remaining ginger, the remaining garlic, and 1/4 teaspoon thyme leaves. Cook for 15-20 minutes or until sweet potato is cooked through. Season, to taste, with salt and pepper.

5. Serve in bowls. Sprinkle with remaining 1/4 teaspoon thyme leaves.

Makes 4-6 entrée servings.

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