Dear Sweetie Pie,
If you don’t have a crock pot, you need to run out and get one. I LOVE my crock pot, love throwing stuff in it, going to work, and coming home to dinner!
This recipe is great in a crock pot, but you can make it on the stove in a regular pot. It’s flavorful, spicey, and just what a body needs after a long day at work.
I’m getting hungry just looking at this.
That brown, knobby thing is ginger. You have to peel it first, like a potato.
Onions, peppers, and ginger.
Everything in the pot.
Give it a little stir.
Peas go in at the end of the cooking time.
Thai Chicken Soup
- 2 Tlbs. red curry paste
- 2 12 ounce cans of coconut milk
- 2 cups chicken stock
- 2 Tlb. fish sauce
- 2 Tlbs. brown sugar
- 2 Tlbs. peanut butter
- 1 1/2 pounds (more or less) chicken breasts, cut into pieces
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 cup frozen peas
- juice from 1 lime
- cilantro for garnish
- cooked white rice
If using a crock pot, dump everything except the peas, lime juice and rice in the crock pot. Give it a little stir, put on the lid, and cook on high for 4 hours or low for 6-7 hours.
If using a conventional pot on the stove, saute the onion in a little oil. Add the curry paste and stir for about a minute. This brings out the flavour in the curry paste. Add everything else, except the peas, lime juice and rice, and let it simmer for 30 or 40 minutes.( I think, I only ever made this in the crock pot)
Now you should cook some rice. When the rice is cooking, add the peas and lime juice to the soup.
To serve, place some rice in each soup bowl, add soup, and garnish with fresh, chopped cilanto. Delicious!
Have a wonderful day!
Princess Sweetiepie Learns to Cook 