Slow Cooker Thai Chicken Soup


2 tablespoons red curry paste

2 12-oz cans light coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

2-3 lbs cooked chicken, cut in chunks or uncooked boneless, skinless breasts

1 red bell pepper sliced

1 onion halved & sliced

1 heaping Tbsp grated fresh ginger

shredded carrots optional

1 cup frozen peas thawed

fresh limes

cilantro for garnish

cooked white rice


Mix the curry paste, coconut milk, stock, fish sauce, brown sugar & peanut butter in a large crockpot. Add chicken, bell pepper, onion & ginger. Cover & cook on high 3-4 hours or low 6-8 hours

Add peas just before serving.

Serve in soup bowls over white rice. Garnish with plenty of chopped cilantro & fresh lime juice.