Submitted on 6/9/2016 by John for Asian Theme Week (the week of 6/26/2016)
Author bio: Contributing Author for JaquesKitchen.com
Recipe country of origin Thailand
Description: I found this recipe on foodiecrush.com and thought it would be fun a try.
This recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and omit the chicken.
Just be sure to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in business.
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
1½ 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 white rice
- 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 ½ hour longer. Stir in lime juice and serve with cilantro and white rice.
3 thoughts on “Slow Cooker Thai Chicken Soup”