Serves 6

Chilli Paste

Ingredients

• 1              red birds eye pepper(optional)
• 1              med red pepper
• 1/2           cup fresh cilantro
• 5              cloves garlic
• 1              1” piece ginger
• 1              stalk lemon grass
• 1/2           tsp coriander powder
• 1/2           tsp cumin powder
• 1/2           tsp black pepper
• 1/4           tsp turmeric powder

Soup

Ingredients

• 2              tbsp vegetable oil
• 1              medium onion, diced
• 2              red pepper chopped
• 1              lb chicken breast cubed into half an inch.
• 1/3           cup soy sauce
•                 zest of 1 lime
• 1/4           cup lime juice
• 1/2           tsp salt
• 6              cups Chicken broth
• 1              cup carrots
• 1/2           cup celery
• 2              can(14 oz ea) coconut milk
• 2              tsp chopped cilantro
• 1/2           cup raw peanuts, chopped
•                 optional Bird’s eye pepper sliced. 

Instructions

1. Put all the ingredients of the chilli paste and pulse/blend until a paste if formed.
2. In a large pot, heat vegetable oil over medium heat and saute the shallots, and red pepper until soft.
3. Add the chicken, soy sauce,  peanut butter, chilli paste, salt and pepper.  Mix it over the heat, stirring for 3 minutes.
4. Add the chicken broth and coconut milk, bring to a boil.  Reduce heat and simmer for 10 minutes.
5. Add the carrots and celery and simmer for another 5 minutes.
6. Top with cilantro, peanuts and birds eye popper and serve.