Thai Chicken Soup

SOUP INGREDIENTS:

• 2 (14 oz.) cans lite coconut milk
• 4 cups chicken broth
• 1/2 cup creamy peanut butter
• 1 (4 oz) jar red curry paste OR 1 cup Trader Joe’s Thai Red Curry Sauce
• 5 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 cloves garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon red pepper flakes
• 1 pound shredded or sliced grilled chicken breast (or raw chicken placed in soup and shredded later; allow for enough tie to cook thoroughly)
• 1 yellow onion, diced
• 1 cup diagonally sliced carrots
• 1 red bell pepper, diced
• 1/2 cup sliced or diced mushrooms
• Salt as necessary

GARNISH:

• lime juice
• chopped cilantro

*Delicious served or rice or rice noodles

DIRECTIONS:

1. Whisk together coconut milk, broth, peanut butter, curry paste/sauce, soy sauce, brown sugar, garlic and red pepper flakes in crockpot
2. Add in chicken, onion, carrots, peppers and mushrooms
3. Stir to combine
4. Cover and cook on HIGH for 3-4 hours or low 6-8 hours
5. Remove chicken and shred if you went the whole breast route, and then stir back in
6. Taste test and add additional salt, curry and red pepper as needed.
7. Serve as soup, over rice/ noodles and garnish with cilantro, peanuts and lime juice.
8. This soup can be quite brothy so thicken to desired thickness with corn starch.