Curry Coconut Peanut Soup

• 3/4 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

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

smooth peanut butter, chicken broth, curry, milk, tomatoes, rotisserie chicken

Taken from www.delish.com/recipefinder/curry-coconut-peanut-soup-recipe-rbk0112 (may not work)