Thai Coconut Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons red curry paste
02 -
2 cans (12 oz each) coconut milk
03 -
2 cups chicken broth
04 -
2 tablespoons fish sauce
05 -
2 tablespoons brown sugar
06 -
2 tablespoons peanut butter
→ Proteins & Vegetables
07 -
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
08 -
1 red bell pepper, sliced into 1/4 inch strips
09 -
1 onion, thinly sliced
10 -
1 heaping tablespoon fresh ginger, minced
11 -
1 cup frozen peas, thawed
→ For Finishing
12 -
1 tablespoon lime juice
13 -
Fresh cilantro for garnish
14 -
Cooked white rice for serving
# Instructions:
01 -
In your slow cooker, whisk together curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter until well combined.
02 -
Add your chicken pieces, sliced bell pepper, onion, and minced ginger to the sauce. Give everything a good stir.
03 -
Cover and cook on high for 4 hours until chicken is tender.
04 -
Stir in the thawed peas and cook 30 minutes more. Just before serving, add lime juice and garnish with fresh cilantro. Serve over white rice.
# Notes:
01 -
Use full-fat coconut milk for the richest flavor and texture
02 -
Leftovers keep well in the fridge for up to 3 days