In a stockpot (at least 4 quarts) heat oil and quickly sauté onion, garlic, and ginger for 3 to 4 minutes. Add chilis, cumin, and curry powder; stir, and cook for another minute. Add tomato paste and chicken stock; stir well, and bring to a boil. Add frozen vegetables, bring to a boil again, then turn heat to low. Add cilantro leaves and simmer, uncovered, for 10 minutes. Add peanut butter, stir to dissolve, and heat 4 to 5 minutes more. Add salt and black pepper, as desired. Pour into bowls and garnish with green onions and/or peanuts.