January 2018 Magazines 89134 - Page 22

Slow Cooker Thai Chicken Soup Serves 6 2 Tbsp. red curry paste 2 (12 oz.) cans coconut milk 1 1/2 cups chicken stock 2 Tbsp. fish sauce 2 Tbsp. brown sugar 2 Tbsp. peanut butter 2 1/2 pounds chicken breasts, cut into 1 1/2-inch pieces 1 large red bell pepper, seeded and sliced into 1/4-inch slices 1 onion, thinly sliced 1 heaping Tbsp. fresh ginger, minced 1 cup frozen peas, thawed 1 Tbsp. lime juice Cilantro and chopped peanuts for garnish Cooked white or cauliflower rice Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4.5 to 6-quart slow cooker. Add chicken breast, red bell pep- per, onion and ginger. Cover and cook on high for 4 hours. Add peas and cook for 30 minutes longer. Stir in lime juice and serve with garnishes and white or cauliflower rices. 22 January/February 2018