Creamy Slow Cooker Thai Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons peanut butter
02 -
2 tablespoons brown sugar
03 -
2 tablespoons fish sauce
04 -
2 cups chicken broth
05 -
2 cans (12 oz each) coconut milk
06 -
2 tablespoons red curry paste
→ Proteins & Vegetables
07 -
1 red bell pepper, sliced into 1/4 inch strips
08 -
1 heaping tablespoon fresh ginger, minced
09 -
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
10 -
1 onion, thinly sliced
11 -
1 cup frozen peas, thawed
→ For Finishing
12 -
Cooked white rice for serving
13 -
Fresh cilantro for garnish
14 -
1 tablespoon lime juice
# Instructions:
01 -
Mix curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter in your slow cooker. Whisk until everything's smooth.
02 -
Toss in the chicken, bell pepper slices, onion, and minced ginger. Stir to combine everything well with the sauce.
03 -
Put the lid on and let it cook on high for 4 hours. The chicken should become tender by then.
04 -
Add the thawed peas and let it cook for another 30 minutes. Before serving, stir in lime juice and sprinkle with fresh cilantro. Serve hot over rice.
# Notes:
01 -
For the best flavor and creamy texture, use full-fat coconut milk.
02 -
Keep any leftovers in the fridge for up to 3 days. Reheat thoroughly before enjoying.