Slow Cooker Thai Chicken Soup

Recipe Link

Ingredients:

  • 1 4 oz can red curry paste
  • 2 12 oz cans of coconut milk
  • 2 cups chicken stock
  • 2 T fish sauce
  • 2 T brown sugar
  • 3 T peanut butter
  • 2 lbs chicken tenders
  • 1 large or 2 regular red bell peppers
  • 1 onion (regular or red)
  • 1 1/2 T ginger
  • 1 cup frozen peas
  • 1 T lime juice
  • cilantro for garnish
  • cooked white rice for serving

Instructions:

  1. Chop onion into thin slices, bell pepper into 1/2″-1″ strips
  2. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow cooker
  3. Add chicken breast, red bell pepper, onion and ginger
  4. Cook on low for 6 hours
  5. Thaw frozen peas
  6. Add in the peas and cook for 1/2 hour longer
  7. Add lime juice and cilantro
  8. Serve with rice
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