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CROCK POT THAI CHICKEN SOUP

Ingredients
  

  • 2 14 oz cans lite coconut milk
  • 3 cups chicken broth
  • 1/2 cup peanut butter (the all natural runny kind, no sugar or salt added)
  • 1 4 oz jar red curry paste start with 1/4 cup and add to taste
  • 2 tablespoons fish sauce
  • 5 tablespoons low sodium soy sauce
  • 2 tablespoons dark brown sugar
  • 4 cloves garlic minced or pressed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes optional start without and add after cook time for more spice
  • 1 pound raw boneless skinless chicken breasts
  • 1 yellow onion diced
  • 1 cup diagonally sliced carrots
  • 1 red bell pepper sliced
  • 1 8 oz package sliced mushrooms
  • 1 head broccoli cut into florets
  • salt to taste
  • 3 tablespoons lime juice
  • Chopped cilantro garnish
  • Chopped peanuts garnish
  • Brown rice or noodles for serving

Instructions
 

  • Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot or one fitted with a liner.
  • Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli. Stir to combine.
  • Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
  • Remove chicken and shred or cut into bite sized pieces. Stir back into soup.
  • Before serving, stir in lime juice, taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
  • Serve over brown rice or noodles and garnish with cilantro and peanuts.