The ingredients are few. Peanut Flour (defatted), coconut milk powder (coconut milk, maltodextrin, sodium cassinate), curry powder, seasoning (includes black pepper), sugar, salt.
One serving (without any chicken broth added) is:
2 grams fat
142 milligrams sodium
11 grams carbs
5 grams fiber
3 grams sugar
14 grams protein
The container makes six servings and I usually cook for little 'ol me (the boys eat something different 90% of the time), so I weighed the powder and then divided it by six to know how much to use for my one serving of soup. I put the rest in a ziplock bag for later.
All you do is warm chicken broth (and remember if using canned or boxed, use the low sodium) and whisk this in. Now you can add anything your wonderful, creative mind desires!
I doubled the amount of broth they said to use. I like 2 cups for myself. Remember, cooking is an art, not a science. And nothing matters except what you like (and no eating raw poultry).
I pulled red snapper out of my freezer and cut it in small chunks, then sauteed it in coconut oil. Coconut oil has a high smoke point so it is better than other oils to saute at high heats.
I then warmed cooked vegetables in a bowl (cauliflower, mixed peppers and broccoli) and then added the cooked fish and poured the soup over.
I served it with a big dollop of non fat Greek yogurt and sriracha sauce.
It was one of the best soups I have had in ages! They also have an African Peanut Soup, that's just waiting for me to try. I think I may make it with cubes of beef!