In Dutch oven over medium-high heat, combine chicken, salt, onion, ginger, and 2 cups water.
Bring to boil; reduce heat. Simmer about 15 minutes.
In a small bowl, blend peanut butter with 1/2 cup liquid from pot; stir mixture into pot. Blend in tomato paste. Add broth and remaining ingredients. Bring to a boil; reduce heat. Cover and cook until donel about 25 to 30 minutes.