In a large saucepan, mix the paste or peanut butter with 4 c. of water.

Add 1 tbsp. tomato paste. Slightly crush 3 of the peppers and add those and the chopped onions into the bowl, mixing thoroughly.

Cook over low to medium heat until mixture has thickened and oil has risen to the top, approximately 20 minutes. 

Remove from heat. Mix the paste you just made with 12-1/2 c. of water. 

Strain paste over a large pot. You need a pot large enough to hold the liquid with some space left at the top.

Place the pot on medium heat and allow soup to come to a rolling boil, about 30 minutes, before reducing to a simmer. 

Add tomatoes, 1 tbsp. tomato paste, and the remaining peppers and continue to simmer. 

In another pot, place the chicken, ginger, salt and basil to taste, and about 1/2 of the blended onion. Steam for 20 minutes, adding a small amount of water to create a broth. 

Add the chicken and the broth to the soup. 

Remove the peppers and tomatoes from the soup and blend together until smooth. 

Strain the blended mixture over the soup. Add the remaining blended onions to the soup as well. 

Simmer for 1 hour, adding salt to taste when the soup has thickened. 

Serve hot.