Thai-Style Chicken Vegetable Soup - cooking recipe

Ingredients

3 -4 cups cooked chicken
2 carrots, scraped and sliced diagonally
2 stalks celery, sliced diagonally
1/2 cup chopped onion
2 garlic cloves, minced
2 tablespoons peanut oil
6 cups chicken broth
1 (14 ounce) can light coconut milk
1 medium baking potato, peeled and diced
3/4 cup chunky peanut butter
1/4 - 1/2 teaspoon dry crushed red pepper

Preparation

Saute carrot, celery, onion, and garlic in oil in a dutch oven over medium-high heat, stirring constantly, until tender.
Stir in broth and remaining ingredients; bring to a boil. Reduce heat and simmer uncovered for 20 to 30 minutes or until potato is tender.