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Slow Cooker Thai Chicken Soup

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Slow Cooker Thai Chicken Soup
Linda Castor, RN, LCPC -

Serves 4 - 6

2 tablespoons red curry paste
2-12 ounce cans of coconut milk
2 cups chicken stock
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 **(I used half a bag of frozen chicken breasts, thawed)
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 rice

1.      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.
Add the diced chicken breast, red bell pepper, onion and ginger to the slow cooker. 
Cover and cook on HIGH for 4 hours.

2.      Towards the end of cooking, add the peas and allow the heat to gently cook them for a few minutes.
**(I like to keep the bright green color, and so I don't overcook them).
Stir in lime juice and serve with cilantro and your choice of rice. Enjoy!!

NOTE:  If you prepare this dish after Thanksgiving, omit the chicken breasts and add diced, leftover turkey when you add the peas. 
This dish is so versatile, that you can add whatever vegetables you like. 
The more colorful, the better!

Slow Cooker Thai Chicken Soup

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