Recipe: Thai Peanut Chicken Potato Soup

[alexandralynch]

This is a "use up odds and ends" soup I made today. This quantity makes about five quarts. You could further expand it by adding some cooked white rice. Adjust the heat level to suit.

6 medium potatoes
4 cups chicken broth
1 small onion
6 chicken tenderloins or two breasts
1 tsp. Penzey's Black and Red pepper blend
1 tsp. Penzey's 4-S seasoned salt
1 clove garlic, mashed and chopped
1 tsp. or to taste red pepper flakes
1 1/2 tsp. grated gingerroot
1 tbsp. fish sauce
1 can coconut milk
1 cup peanut butter
1 small can mushrooms
1 small can tomato paste
1 tsp. parsley.

Coarsely cut up the potatoes and the onion. Add the chicken broth, the Black and Red, the salt, and the garlic, and the chicken tenders. Cook until chicken tenders flake and potatoes are soft. Remove the tenders and set aside. Remove potatoes and chicken broth mixture and puree in a blender; return the puree to pot.

Blend together the coconut milk, the peanut butter, and the tomato puree. Add ginger and fish sauce and red pepper flakes. Stir this into the potato puree. Flake the chicken and add. Add the mushrooms and parsley.