Slow Cooker Thai Chicken Soup

By á-10847

Ingredients

• Yield: serves 6 as a main course, 8-10 as a side dish
• 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 (optional)
• 1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
• 1 red bell pepper, seeded and sliced into 1/4 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 rice

Details

Servings 1
Adapted from foodiecrush.ziplist.com

Preparation

Step 1

1.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.

2.Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.