Slow Cooker Thai Chicken Soup

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So, I kept seeing this recipe floating around the internet and I thought I would tuck it away to try later.  Tonight was finally later and I’m sitting here wishing I hadn’t waited so long!  Why can’t I ever just take the people’s word for it and jump on the bandwagon?  The family loved it and it couldn’t have been easier!  I’m not sure of the original source but I found it on a website called Foodie Crush.  Of course since I am me, I had a mental lapse and used my red bell pepper in a different recipe last night…  I didn’t really miss it flavor wise, I’m really just wishing I had the color in the picture. -TJ

  • 2 Tbsp. red curry paste
  • 2 (12 oz.) cans of coconut milk
  • 2 c. chicken stock
  • 2 Tbsp. fish sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. peanut butter
  • 1 1/2 lb. 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 c. frozen peas, thawed
  • 1 Tbsp. lime juice
  • cilantro for garnish
  • cooked white rice (basmati, jasmine)

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

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