Source: Smucker's

A hearty Thai soup made with cilantro, soy and lime juice.

Servings

2 cup Pasta, rice, cooked (such as pad thai noodles)
2 tbsp canola corn oil
1 yellow onion , coarsely choppped
1 tsp ginger root slices , finely chopped
2 g minced garlic
29 oz low sodium chicken broth
1 oz Pillsbury BEST® All Purpose Flour (2 tablespoons)
0.33 cup Smucker's® Creamy Natural Peanut Butter
0.5 tsp fresh lime juice
1 tsp light soy sauce
0.25 tsp black pepper
2 cup whole chicken, roasted , chopped
2 fresh green onions , sliced diagonally
2 tbsp fresh cilantro , finely chopped

1 Heat oil in 4-quart saucepan over medium heat. Saute onion, gingerroot and garlic until vegetables begin to soften. Sprinkle with flour; stir to coat well.
2 Stir in chicken broth, peanut butter, lime juice, soy sauce and black pepper. Bring to a boil; reduce to a simmer. Stir to blend in peanut butter. Add chicken; heat through.
3 To serve: stir green onion, cilantro and cooked noodles into hot soup, just before serving.