Curry Coconut Peanut Soup

By Hester

Ingredients

• 0.75 c. smooth peanut butter
• 2 c. low-sodium chicken broth
• 2 tbsp. madras curry paste
• 1 can unsweetened light coconut milk
• 1 can fire-roasted diced tomatoes
• 2 c. shredded rotisserie chicken

Preparation

Step 1

1In a large saucepan, whisk broth and curry paste. Heat over medium heat to boiling.
2Whisk in coconut milk and peanut butter, and simmer for 2 to 3 minutes.
3Stir in tomatoes (with liquid) and chicken, and cook until heated through. Season with kosher salt to taste. Sprinkle with chopped roasted peanuts and serve with lime wedges, if desired.