Slow Cooker Thai Chicken Soup

6080
Slow Cooker Thai Chicken Soup

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  • Prep Time

    minutes

  • Cook Time

    minutes

  • Servings

    servings


Ingredients

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  • 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

  • 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 brown rice

Directions

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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