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Slow Cooker Thai Chicken Soup

Ingredients

  • 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
  • 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

Instructions

  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.