Thai-Style Chicken Vegetable Soup

This is a great soup for a cold day, or an alternative to chicken soup for someone with a cold! It is really a mix between American potato soup and Thai chicken soup.

• Ready In: 35 mins
• Yields: 10 cups

Ingredients

• 3 -4  cups  cooked chicken
• 2  carrots, scraped and sliced diagonally
• 2  stalks celery, sliced diagonally
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 2  tablespoons  peanut oil
• 6  cups chicken broth
• 1 (14 ounce) can light coconut milk
• 1  medium baking potato, peeled and diced
• 3⁄4 cup chunky peanut butter
• 1⁄4-1⁄2 teaspoon dry crushed red pepper

Directions

1. Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
2. Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.