Prep Time10 minutes 

Cook Time 25 minutes 

Total Time 35 minutes 

Calories 333kcal 

Servings 10 cups 

Author: The Bewitchin’ Kitchen

Ingredients

• 1 tbsp coconut oil
• 2 lb chicken breast cubed
• 5 cloves garlic minced
• 2 shallots diced ( 1/4 – 1/2 small onion)
• 1 red pepper chopped
• 1/2 cup cilantro fresh, chopped
• 1/3 cup soy sauce
• Zest of 1 lime
• 1/3 cup peanut butter
• 1/4 cup lime juice
• 3 tbsp chili paste (I used sambal oleek)
• 2 tbsp soy sauce
• 2 tsp dried cilantro flakes
• 1 tsp  cumin
• 1 salt pinch
• 1 black pepper pinch
• 4 cups chicken broth
• 2 14oz cans coconut milk
• 1/2 cup raw peanuts chopped
• optional: bird’s eye pepper sliced.

Instructions

• In a large pot, heat the coconut oil over medium heat and saute the garlic, shallots, and red pepper until soft.
• Add the chicken, cilantro, liquid aminos/soy sauce, lime zest and juice, peanut butter, chili paste, dried cilantro, cumin, salt, and, pepper. Combine over the heat for about 4-5 minutes, stirring constantly.
• Add the chicken broth, coconut milk, and 2 tbsp of soy sauce and bring to a boil.
• Reduce heat and simmer for 15 minutes.
• Top with cilantro, peanuts and birds eye pepper.

I added a corn starch slurry at the end to thicken it up. To do this: mix 1-2 TBSP corn starch to 1/4 cup cold water, mix well until corn starch is dissolved. Add to boiling soup, stirring constantly for 2 minutes or until thickened