slow cooker thai chicken soup

 

Delicous soup.  A big hit.

slow cooker thai chicken soup (platings + pairings)

2 tablespoons red curry paste

1 tablespoon brown sugar

2 cloves garlic

2 tablespoons chopped cilantro

1 bell pepper, chopped

1 onion, chopped

2 tablespoons minced ginger

1 jalapeno pepper

1 (12 ounce) can coconut milk

4 cups chicken stock

1 1/2 pounds chicken breasts, cut into 1 1/2" cubes

1 cup frozen peas

7 ounces rice noodles

1 lime, zested and juiced

2 tablespoons soy sauce

2 tablespoons fish sauce

salt

garnishes:  cilantro, green onions, jalapeno slices, lime wedges

Combine red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger, and jalapeno in a food processor or blender and process until a paste forms.

Add the paste to the slow cooker and stir in the chicken stock.  Add the chicken to the slow cooker, cover and cook on HIGH for 4 hours or LOW for 8 hours.

Use a spoon to break up the cooked chicken into bite sized pieces.

Add the coconut milk and rice noodles and cook for 10-15 minutes longer.

Stir in the frozen peas, lime zest, lime juice, soy sauce and fish sauce and season to taste with salt.

Serve in bowls topped with cilantro, green onions, additional jalapenos and lime wedges.