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    Slow Cooker Thai Chicken Soup

    5960
    Slow Cooker Thai Chicken Soup

    Photo by Shohreh D.

    • 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.


    Nutrition

    More recipes by Shohreh D.

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