Thai Coconut Peanut Soup

1 lb (0.5 kg) boneless, skinless chicken breast(s), cubed

1 tbsp (15 mL) extra virgin olive oil

5 cloves garlic, minced

2 shallots, diced

1 red pepper(s), chopped

1 cup (250 mL) cilantro, fresh, chopped

1/3 cup (75 mL) fish sauce

2 tbsp (30 mL) lime zest, grated

1/4 cup (60 mL) lime juice

1/4 cup (60 mL) peanut butter

3 tbsp (45 mL) hot chili sauce

2 tbsp (30 mL) soy sauce

2 tsp (10 mL) coriander, ground

1 tsp (5 mL) cumin, ground

1 salt, pinch

1 black pepper, pinch

6 cups (1.5 L) chicken broth

2 cans coconut milk, 400 ml cans

7 oz (200 g) wide rice noodles

1 lb (0.5 kg) shrimp, raw, peeled, deveined

1/2 cup (125 mL) blanched raw peanuts, chopped

1 In large saucepan, heat oil over medium high heat; cook garlic, shallots and red pepper until softened, about 3 minutes.
2 Add chicken, half of the cilantro, the fish sauce, lime rind and juice, peanut butter, chili sauce, soy sauce, coriander, cumin, salt and pepper; cook, stirring, for 3 minutes.
3 Add chicken stock and coconut milk; bring to boil. Break up noodles and stir into broth; return to boil. Reduce heat and simmer for 7 minutes.
4 Stir in shrimp; simmer just until pink, about 3 minutes. Ladle into bowls; top with remaining cilantro and peanuts.