Thai Chicken Chowder

Directions

1. Whisk together the oil, lime juice, lemon grass, ginger and curry paste in a small bowl.
2. Coat the chicken breast strips with the mixture, cover and refrigerate to marinade for 1 to 2 hours.
3. Heat a large stock pot; add the chicken with marinade and cook quickly until heated through.
4. Add the stock and Mashed Potatoes to the cooked chicken bring the chowder slowly to a boil, simmer for 10 minutes.
5. Stir the peanut butter into the chowder until melted and incorporated.
6. Just before serving, remove from the heat and stir in the carrots and peas and green onions.