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Slow Cooker Chicken Thai Soup

Slow Cooker Chicken Thai Soup

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 6
Calories 266 kcal

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 ½ pounds chicken breasts cut into 1 ½ 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

Instructions
 

  • Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-½ to 6-quart slow-cooker bowl. Then, 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 30 minutes longer.
  • Stir in lime juice and serve with cilantro and white rice.