Prep Time 20 minutes Cook Time 7-8 hours
I saw a version of this soup on Foodie Crush a few months ago, and it instantly caught my eye because I absolutely love Thai food (plus, it's one of the kinds of food that my little girls will generally eat too).
When I eventually got around to making it myself, I put the rice right into the slow cooker, instead of cooking it separately, so that it would soak up all the flavors of the soup, and so I wouldn't have to remember to get it going 30-40 minutes before we wanted to eat dinner. I also added some more vegetables and adjusted the liquids to make it thicker and creamier, since I tend to not love broth-y soups (I don't really even like the beloved chicken noodle soup most people turn to when they are sick).
Not only did my husband and I love it, but my girls both gobbled it up; my one-year-old actually ate TWO bowls of it at dinner! Definitely a winner.
by Janssen Bradshaw
What you'll need
- 1 chicken breast (fresh or frozen)
- 1 red bell pepper, seeded and diced
- 1 yellow onion, thinly sliced into half moons
- 1 carrot, shredded
- 1 cup frozen peas
- 4 cups chicken broth
- 1 (13.5 oz) can coconut milk
- 2 Tablespoons Thai red curry paste
- 2 Tablespoons fish sauce
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon brown sugar
- 1 Tablespoon grated fresh ginger
- 1/2 cup uncooked rice (white or brown)
- 1 Tablespoon lime juice
How to make it
- Put all ingredients except lime juice and cilantro in the slow cooker. Cook on low for 7-8 hours. Shred the chicken with two forks and stir in lime juice. Top with chopped cilantro, if desired.
