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Curry Coconut Peanut Soup

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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.