Peanut Butter Soup Recipe Demented

• 2 C. Jasmine Rice
• 4 C. fresh water
• 2-4 T. peanut oil
• 3 garlic cloves, thinly sliced
• 3-7 fresh Bird's eye chili's, bruised
• 2 chicken breast, boned & skinned, cut to bite size pieces
• 1 shallot, minced
• 1/2 C. white wine
• 6 holy basil, leaves
• 3 C. fresh water
• 2 T. fish Sauce
• 3 kaffir lime leaves, bruised
• 2-3 pieces lemongrass, bruised and sliced diagonally
• 7-10 peppercorns
• 2 C. peanut butter, creamy
• 1 1/2 C. Coconut milk
• 1 Lime, juiced
• Coriander for garnish

1. Over medium-high heat bring 4 C. water on to boil, stir in rice cover and reduce heat to low for 15 minutes.
2. After 15 minutes turn burner off and leave the rice covered for 10 more minutes.
3. Remove cover and fluff rice with a fork.
4. While the rice is cooking...
5. Add chicken and shallot, toss for 30 seconds before adding the wine and basil, reduce volume of liquid by about half while stirring.
6. Add water, fish sauce, kaffir lime leaves, lemongrass and peppercorns, bring to a boil then add peanut butter and reduce heat to medium.
7. Stir continuously until peanut butter is blended in, simmer for 15 minutes.
8. Ladle soup into bowls over steamed rice, splash with lime juice and garnish with coriander.

jasmine rice, fresh water, peanut oil, garlic, chicken, shallot, white wine, holy basil, fresh water, fish sauce, lime, peppercorns, peanut butter, coconut milk

Taken from www.chowhound.com/recipes/peanut-butter-soup-14325 (may not work)