Slow Cooker Thai Chicken Soup

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 Cilantro
  • 1 heaping tbsp Ginger, fresh
  • 1 Onion
  • 1 cup Peas, frozen
  • 1 Red bell pepper

• Canned Goods

  • 2 cups Chicken stock
  • 2 12 ounce cans Coconut milk
  • 2 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce
  • 1 tbsp Lime juice
  • 2 tbsp Peanut butter

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 2 tbsp Brown sugar

Found on foodiecrush.com

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
• 1½ pounds chicken breasts, cut into 1½ 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

Directions

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