I’m so excited to share this recipe! It’s gloomy and rainy here, so it seems like the perfect time to share. We love Thai food in all forms in our household – I would even go as far to say that it would be “my last meal” request if I ever had to make that decision. Let’s hope I don’t! Ha. When I found this recipe that combined two of my favorite things – the slow cooker and Thai food – I knew I had to give it a try and put my twist on it.

Some of the ingredients may sound foreign to you, but you can actually find them all in any grocery stores international/oriental section. So, get on that!

Slow Cooker Thai Chicken Soup

2 tablespoons red curry paste
2 (12 ounce) cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons peanut butter
1½ pounds chicken breasts
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon ground ginger
1 cup frozen peas
1 tablespoon lime juice
2 cups cooked rice or quinoa

Mix the curry paste, coconut milk, chicken stock, fish sauce, and peanut butter in slow cooker. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. After 4 hours, remove chicken breast and shred. Return to slow cooker.

Add in the peas and cook for ½ hour longer. Stir in lime juice. Serve over rice or quinoa – you can also just add the rice or quinoa to the soup and mix it in the slow cooker.