Curry Coconut Peanut Soup
Ingredients
- ¾ cup smooth peanut butter
- 2 cups low-sodium chicken broth
- 2 tbsp. curry paste
- 1 can unsweetened light coconut milk
- 1 can fire-roasted diced tomatoes
- 2 cups rotisserie chicken, shredded
- Chopped roasted peanuts
- Lime wedges
Instructions
- In a large saucepan, whisk broth and curry paste; heat over medium heat to boiling.
- Whisk in coconut milk and peanut butter; simmer for 2 to 3 minutes.
- Stir in tomatoes, with liquid, and chicken: cook until heated through.
- Season with kosher salt, to taste.
- Sprinkle with chopped roasted peanuts and serve with lime wedges, if desired.