Thai-Style Chicken Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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.
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