Slow Cooker Chicken Thai Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 40 minutes

Ingredients

2 tablespoons red curry paste

2-12 ounce cans of coconut milk

2 cups chicken broth

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts (, cut into 1 1/2 inch pieces)

1 red bell pepper (, seeded and sliced into 1/4 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. 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.

Nutrition

• Calories: 266 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 75 mg
• Sodium: 747 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 30 g