Slow Cooker Thai Chicken Soup

Instructions

  1. 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.
  2. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and white rice.

This entry was posted in Soup.