Creamy Thai Soup

This recipe resulted from a need to use up some random ingredients and a desire to make some Thai soup.  The result is now a favourite of mine.

Ingrediants:
2 cartons low sodium Chicken Stock
1 can Diced Tomatoes

1 large Chicken breast
1/2 a large Onion
1 cup diced Red Pepper
2 cups finely chopped Broccoli
3 cups chopped Bok choy/Spinach/Kale

1/2 cup Shredded Unsweetened Coconut
1/4 cup Fresh Cilantro
1 Tbs Fish Sauce
1 tsp Basil
3 Tbs Curry Powder
2 Tbs Lime Juice
1 tsp Ginger
1 cup Peanut Butter
1 can Evaporated Milk

Directions:
Not much to this one.  Chop your chicken breast up small and lightly brown it in a frying pan.  Throw everything except the Peanut Butter and the Evaporated Milk in the pot and bring to a gentle boil.  Let it boil for 15 minutes.  Add the peanut butter and stir until combined.  Reduce to low and add the evaporated milk.  Allow to simmer at least one hour before serving.

The Twist:
I've got a couple good variations for this recipe.  The first obvious one is to remove the the peanut butter for those with allergies.  If you do go that way add a couple table spoons of sesame seed to get some nice flavour.  A second variation is to substitute Coconut Milk for the Evaporated milk.  If you like it spicey add a table spoon of Red Curry Paste or Sriracha Sauce.  Serving it with a topping of fresh bean sprouts adds a nice crunch as well.