Slow Cooker Thai Chicken Soup... Gluten & Dairy Free

 

A healthy, nutrient packed way to get your thai fix on a cold rainy day!

Slow Cooker Thai Chicken Soup

 

3 T red curry paste

2 12 ounce cans of lite coconut milk

4 C chicken broth

2 T fish sauce

2 T brown sugar

2 T peanut butter

1½ pounds chicken breasts, cut into pieces

1 red bell pepper, seeded and sliced into ¼ inch slices

1 jalapeno- seeded and diced

1 onion, thinly sliced

1 C carrot slices

1 heaping T fresh ginger, minced

4 garlic cloves- minced 

4 inch stalk of lemongrass- just throw it in the pot

1 C mushrooms- sliced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

 

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow-cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, ginger, garlic, and lemongrass in the slow cooker, cover and cook on low for 6 hours.  Add in the peas and mushrooms and cook for ½ hour longer. Remove the lemongrass, stir in the lime juice and serve with cilantro.