Thai Chicken Soup in the Crockpot

This easy and flavorful recipe captures the essence of Thai cuisine, delivering a comforting bowl of soup with minimal effort. A family favorite and super easy to throw in the crockpot, walk away and serve up later with some rice. #poultry #soup

Ingredients:

• 2 tablespoons red curry paste

• 2 - 12 ounce cans of coconut milk

• 2 cups chicken stock or bone broth

• 2 tablespoons fish sauce (optional)

• 2 tablespoons sunbutter or peanut butter

• 2 pounds chicken, chopped

• 1 red bell pepper, thinly sliced

• 1 onion, thinly sliced

• 1 tablespoon fresh ginger, minced

• 1 cup frozen peas

• salt to your liking (1 teaspoon or so; it can depend on the broth you are using).

• cooked rice

Directions:

1. Mix the curry paste, coconut milk, chicken stock/broth, fish sauce, and sunbutter/peanut butter in a slow-cooker. Place the chicken, 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 1/2 hour longer.

3. Cook rice separately.

4. Spoon a bit of rice in bowl and add soup.