I made soup for an annual soup party last weekend. So much fun. My soup didn’t win a prize, unfortunately, but I liked it enough to want to add it to my list of winter recipes. It was easy to make and pretty low carb (assuming you don’t eat the rice). The biggest issue with it was cutting up the chicken. I used a Costco rotisserie chicken and getting the meat off the carcass and cutting it up did a number on my arthritis.
I get Costco chickens pretty frequently, as they make a cheap and easy basis for a meal when I don’t have something else planned. We never finish one and Jay uses the remains to take for lunch. I think I will try to remember to set aside a part of each chicken, cutting it up and freezing it. After a month or so, I should have enough to make my Thai Chicken Soup!
Here’s the recipe:
Slow Cooker Thai Chicken Soup
4 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons brown sugar
4 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
2 red bell peppers, seeded and sliced into 1/4 inch slices
2 onions, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed (optional)
1 tablespoon lime juice
cilantro for garnish
cooked white rice
- Mix the curry paste, coconut milk, chicken stock, 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 medium-high for 2-4 hours (depends on your slow cooker, my crock pot is old and hot!).
- Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.