Slow Cooking Thursday - Thai Chicken Soup

Good morning dear friends, I sure hope this post finds you nice and warm. It's so cold here, the frost is an every day sight and I woke up this morning with a very sore throat. Oh no!

Going to attack it immediately, I would hate to be sick during Christmas.

Today's recipe is perfect for a cold day and comes from the blog Foodie Crush. Enjoy!

Slow Cooker Thai Chicken Soup

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



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.