Thai Something Soup?

I realize as I am trying to write tonight's recipe that I have no idea what I made. Years ago I found a recipe for Thai Cashew Chicken that I have re-made a dozen different ways since then. 

The basic recipe is the same, but the quantities and exact method differ. So. For all intents and purposes, this is, I guess, Thai Cashew Chicken Soup. 

The finished dish ended up tasting similar to Massaman Curry, sans curry (if that makes any sense). My husband's favorite Thai dish is Massaman Curry, so his contentment with tonight's creation was the only seal of approval I needed. Now, on to the goods!

Thai Cashew Chicken Soup

1-2 T sesame oil; divided

1 medium onion, thinly sliced into semi-circles

2 cloves garlic, minced

3-4 T brown sugar

1/2 tsp chinese five-spice powder

1 tsp ground ginger

1/4 cup creamy peanut butter

1 can coconut milk (low-fat version will work too); save can

1 medium sweet potato

3-4 boneless, skinless chicken breasts

2 cups rice, prepared 

Roasted, salted cashews, for garnish

Prepare rice according to package directions. I use wild rice for the nutritional value, but jasmine or basmati rice would be delicious with this dish. 

Heat a large enameled cast iron dutch oven over medium-low heat; circle a few times with sesame oil and toss in onions, garlic and brown sugar. Stir constantly until sugar is melted (don't let it burn!). Add five-spice powder and ginger and stir well. Add peanut butter and incorporate. Add coconut milk and stir well. Using coconut milk can, fill with water and add to mixture. Stir well.

Clean and peel the sweet potato and cut it into a petite dice. Add to dutch oven and stir well. Reduce heat to low, cover and simmer stirring occasionally. 

Meantime, heat a skillet over medium-high heat, circle with sesame oil and sear chicken on both sides; make sure chicken is cooked through. Let chicken rest on cutting board for 5 minutes, then roughly chop and add to dutch oven. Continue to simmer until potatoes are still firm but tender (about 20 minutes). Scoop 1/3 - 1/2 cup of rice into the bottom of a soup bowl and smother with Thai Cashew Chicken. Top with cashews and serve. 

Although I served this dish solo tonight, some steamed edamame would have been an excellent addition!