Definitely a winner.I saw a version of this soup on Foodie Crush a few months ago, and it instantly caught my eye. I absolutely love Thai food (plus, it's one of the kinds of food that my little girls will generally eat, too). I made a few changes to the recipe, including cooking the rice right in the slow cooker, instead of separately. This way it can soak up all the flavors of the soup. I also added some more veggies and adjusted the liquids to make it thicker and creamier. 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! That's the true measure of success!
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)
Directions1. 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.
- By Janssen Bradshaw