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.