THAI CHICKEN SOUP WITH PEANUT BUTTER AND RED CURRY PASTE ENJOY DAN:

       THAI CHICKEN SOUP WITH PEANUTBUTTER by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 tablespoons olive oil

3 onions, chopped

8 carrots, finely chopped

4 heads cabbage shredded

8 potatoes, peeled and cubed

40 cups chicken broth

3 cups peanut butter

4 garlic cloves, minced

2 thumb-size fresh ginger, grated

1 tablespoon EACH ground turmeric, curry powder, red curry paste, and cayenne pepper

15 pounds, skinless, boneless chicken breasts

1/2-cup soy sauce

1/2-cup lemon juice

1-(42 Oz) can coconut milk

1/4-cup brown sugar

DIRECTIONS:       (PRE-HEAT OVEN TO 350 DEGREES)

1.   On a baking sheet place chicken breast and season with Johnnies seasoning.

2.   Place in the pre-heated oven and bake for 40-50 minutes.

3.    Remove and let cool.

4.   When cool cut into bite-size pieces.

5.   Heat the oil in a stock-pot over medium-heat and when sizzling.

6.   Add onions carrots, garlic and ginger, sauté for 5 minutes.

7.   Add turmeric, curry, red curry paste, and cayenne pepper.

8.   Stirring often and saluting for another 2-3 minutes.

9.   Stir in broth and bring to a boil.

10.                Lower heat, add potatoes and simmer for about 15-20- minutes.

11.                Place peanut butter in a bowl and whisk in 1 cup hot stock from the soup.

12.                Add lemon juice, sugar, and soy sauce.

13.                Whisk the mixture back into the soup and simmer for 10 minutes.

14.                Stir in cabbage and coconut milk and cook until heated through.

15.                Season with sea salt and ground black pepper.

ENJOY DAN:                          BON-APPETITE!!