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Thai Chicken Coconut Soup

June 23, 2016

Based on this recipe, my friend Cecilia introduced me to this soup. This can be done in a slow-cooker or on the stove and it freezes really well. Here is our variation.

 

2 tablespoons red curry paste

1.5,12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1½ pounds chicken breasts

1 onion, thinly sliced

2 carrots chopped into 2 inch-long sticks

1 tablespoon ginger

-Put all these ingredients in a slow-cooker or pot and cook till chicken is done. Add 1 chopped bell pepper and 1 cup frozen peas at the end of cooking.

-Remove chicken, shred and return to pan.

 

 

Serve with lime, cilantro and spoon soup over rice.

 

 

 

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