Tuesday, March 28, 2017

Slow Cooker Thai Peanut Chicken Soup

Very rarely do I try a new recipe and then all 5 of us eat it up.  The boys were actually licking their bowls.  No leftovers on this one!

  • 2 Tablespoons red curry paste
  • 1 12 ounce can coconut milk
  • 3 cups chicken stock or broth
  • 2 Tablespoons brown sugar
  • 3 Tablespoons natural smooth peanut butter
  • dash of soy sauce
  • 1½ pounds chicken breast or thighs
  • 1 onion, finely chopped
  • 1 red (or any color, or a combination) bell peppers, seeded and cut into bite-size pieces
  • 1-2 cups frozen mixed veggies (I used corn, green beans, peas, and carrots)
  • 2 tsp. fresh ginger
  • 1 Tablespoon fresh lime juice

Place chicken and onion in slow cooker.  In a bowl, whisk together curry paste, soy sauce, chicken broth, brown sugar, and peanut butter.  Pour into slow cooker.  Set on low for about 6 hours or until chicken is cooked through.  Add coconut milk and vegetables and cook for another hour.   Remove chicken and shred, then return to slow cooker.

Thai peanut coconut chicken soup
I adapted this recipe from monicaswanson.com