{"id":23233,"date":"2011-12-28T21:47:47","date_gmt":"2011-12-29T02:47:47","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23233"},"modified":"2011-12-28T22:29:13","modified_gmt":"2011-12-29T03:29:13","slug":"spicy-chicken-peanut-soup%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%83%94%e3%83%bc%e3%83%8a%e3%83%83%e3%83%84%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23233&lang=en","title":{"rendered":"Spicy Chicken Peanut Soup
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\"\"<\/a><\/p>\n

Spicy Chicken Peanut Soup<\/strong>
\nDecember 17, 2011<\/em><\/p>\n

When we were visiting Austin, I had an interesting soup, “Spicy African Peanut Soup”, at a cafe, called Austin Java. It was very different, and I was pleasantly surprised by the peanut flavor in the soup. Inspired by it, I made this spicy chicken peanut soup myself. There are lots of vegetables in my soup. I pureed some of them but not all so that there were still small vegetable chunks while the soup was somewhat thickened by the pureed vegetables. The spiciness comes from African chili paste, harissa. <\/p>\n

Spicy chicken peanut soup: oil, garlic, onion, carrot, celery, red pepper, canned tomato, chicken breast, water, chicken base, beef base, peanut butter, sugar, harissa, salt, pepper, cilantro<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\u30b9\u30d1\u30a4\u30b7\u30fc\u30d4\u30fc\u30ca\u30c3\u30c4\u30b9\u30fc\u30d7<\/strong>
\n2011\u5e7412\u670817\u65e5<\/em><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Spicy Chicken Peanut Soup December 17, 2011 When we were visiting Austin, I had an interesting soup, “Spicy African Peanut Soup”, at a cafe, called Austin Java. It was very different, and I was pleasantly surprised by the peanut flavor in the soup. Inspired by it, I made this spicy chicken peanut soup myself. There […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,12],"tags":[],"class_list":["post-23233","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23233"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23233\/revisions"}],"predecessor-version":[{"id":23415,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23233\/revisions\/23415"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}