crockpot thai chicken soup

Fall calls for great crockpot recipes and great soups. And this is it - my favorite crockpot soup recipe to date!

Part of the beauty of this recipe is that it's so easy - you'll only dirty a knife, cutting board, and your crockpot. No browning or any other prepping besides chopping the veggies. But the real beauty is in the fantastic flavor! It's creamy, spicy, and incredibly comforting. Don't skip the fresh lime juice addition at the end - it perks it up in the best way.

If you can't tell already, I'm totally crazy about this soup. This is one I'll be making again and again!

Crockpot Thai Chicken Soup (adapted from Foodie Crush)
serves 4-6

you'll need:
2 tablespoons red curry paste
3 cups coconut milk (I used Trader Joe's Light Coconut Milk)
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
2 jalapenos, seeded and chopped
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you prefer!)
1 cup frozen peas
1 tablespoon lime juice
for garnish: chopped peanuts, lime wedges, and sliced jalapenos
cooked Jasmine rice (about 4 cups)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, red pepper flakes, and ginger in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice just before you're ready to eat. To serve, ladle soup over Jasmine rice and garnish with chopped peanuts, jalapenos, and lime wedges. Enjoy!

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