Here’s the leang about cooking with slow cookers. It’s convenient. But only whether you’re creating a recipe where you don’t have to dirty more than the slow cooker. Prefer this Slow Cooker Thai Chicken Soup.
I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos totald because my intellect leanks I have to do more than six leangs at at time. Why? Oh why?
So these days, unless its a indolent day weekend, my to do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.
Enter the genius invention that has been on every wedding registry since 1973. The slow cooker. And this Slow Cooker Thai Chicken Soup.
If I’m going to use a slow cooker, I want to make a recipe where I don’t have to brown this, sauté that and dirty one single other pan to make my dream dinner come true.
Prepare yourself, you will need to dirty a cutting board and a knwhethere. And possibly a whisk or large spoon.
But other than that? You can put that fancy dish washing scrubbie absent my friend, this is a one stop shop recipe I’m happy to make. Just so long as someone else does the dishes dish.
This recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and omit the chicken.
Just be certain to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in commerce.
Slow Cooker Thai Chicken Soup
Ingredients
- 2tablespoonsred curry paste
- 2 12ouncecans of coconut milk
- 2cupschicken stock
- 2tablespoonsfish sauce
- 2tablespoonsbrown sugar
- 2tablespoonspeanut butter
- 1 1/2poundschicken breastscut into 1 1/2 inch pieces
- 1red bell pepperseeded and sliced into 1/4 inch slices
- 1onionleanly sliced
- 1heaping tablespoon fresh gingerminced
- 1cupfrozen peasthawed
- 1tablespoonlime juice
- cilantro for garnish
- cooked white rice
Instructions
Mingle the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Put the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on tall for 4 hours.
Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
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