Slow Cooker Thai Chicken Soup January 03 2016
Let's put that crockpot to use with a yummy soup recipe.
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1½ pounds chicken breasts, cut into 1½ inch pieces
1 red bell pepper, seeded and sliced into ¼ inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white or brown rice
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and white or brown rice.