Slow Cooker Thai Chicken Soup

May 9, 2019

 

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​

CLICK TO MAKE

 

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