Thai Coconut Chicken Soup

• 3 tablespoons Thai red curry paste
• 2 cans Light coconut milk
• 2 cups Chicken or Vegetable stock
• 1 Red pepper, diced
• ½ Onion, diced
• 10 Button mushrooms, diced
• 12 oz Chicken chunks, cut into ½” pieces
• Zest of 1 lime
• Juice of 2 limes
• ½ cup Brown sugar
• 2 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 2-inches of ginger, grated
• 1 tablespoon Minced garlic
• ¼ teaspoon Red pepper flakes
• ½ Bunch cilantro, leaves & stems

Serve With: 2 tablespoons whole cilantro leaves, 1 handful Mung bean sprouts, 4-6 fresh basil leaves, 8 oz rice vermicelli, cooked according to package directions.

1. Start by blending 1 can of the coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves + stems, lime juice, fish sauce, and soy sauce in a blender. Blend until smooth.
2. Pour into crockpot along with second can of coconut milk, chicken/vegetable stock, lime zest, chicken pieces. Let cook on high for 3-4 hours or on low for 6-8 hours. When 20 (40 on low setting) minutes remain, add the onions, red bell peppers, and button mushrooms.
3. To serve: Place desired amount of vermicelli in bowl, pour soup on top and serve with fresh cilantro leaves, mung bean sprouts and torn basil leaves.

Servings: 6

Nutrition Information