1 lg carrot, scraped & sliced diagonally
1 stalk celery, sliced diagonally
1/2 cup chopped onion
2 cloves, garlic, minced
2 tbl peanut oil
6 cups chicken broth
2 cups chopped cooked chicken breast
1 (14oz) can coconut milk
1 medium baking potato, peeled & diced
3/4 cup chunky peanut butter
1/4 to 1/2 tsp dried crushed red pepper

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