Wednesday, January 29, 2014

Slow Cooker Thai Soup

Since the snow has hit the South a little by surprise the past couple of days... I figured I would share a nice soul-warming soup recipe to help ya'll (<-- see look, I can pretend to be a Southerner) escape the winter chill.

We got about 3 inches of snow in Raleigh which earned me a snowday - the perfect opportunity to share recipes on my blog! The dogs are LOVING the snow, we've been on a few walks already and they beg to go outside to chase each other in the snow. Not to mention the perfection of having a lazy day in front of a warm fire, Bailey's spiked coffee, and yummy pancakes smothered in Vermont maple syrup - I joked about being a snowday pro, I really think I've nailed it today!






I love this recipe because it can be so versatile! I've made it vegetarian friendly with some yummy noodles or chock full of chicken for a really comforting dish. I tend to just dump whatever leftover veggies I have in the fridge... so be creative with this one!

Here is a good base recipe to start off with. I would suggest doing chicken OR noodles but not both - you'll wind up with less of a soup and more of a messy noodle dish. Also, I've made the mistake of being overzealous with ingredients - moderation is key!

Ingredients

1 carton (32 oz) Swanson's Thai Ginger Broth (THIS STUFF IS AMAZING... and vegetarian!)
2 tbs Red Curry Paste
2 cans (12 oz) Coconut Milk
2 tbs Fish Sauce
2 tbs Brown Sugar
2 tbs Peanut Butter
2 pounds Boneless Skinless Chicken Breasts, cut into bite sized pieces
   OR 8oz Rice Noodles
1 Red Bell Pepper, seeded and sliced into 1/4 inch slices
1 Onion, thinly sliced
8 oz Mixed Mushrooms - Cremini, Oyster, Sliced Baby Bella, etc.
1 heaping tbs Fresh Ginger, shredded or minced
2 cups Frozen Peas
1 tbs Lime Juice
Fresh Cilantro and/or Basil for garnish

I've also added snow peas, baby corn, carrots, green bell pepper depending on what I had left in the fridge...but seriously don't overdo it, I've made that mistake before!

Directions

Whisk together broth, chili paste, coconut milk, fish sauce, brown sugar, and peanut butter in your slow cooker until well combined. Add in chicken (or not), bell pepper, onion, mushrooms, and ginger. Set slow cooker to HIGH for 4 hours. 

Add in frozen peas, lime juice, and rice noodles (if you're using them) cook on HIGH for an additional 15 - 30 minutes, or until noodles are cooked. Top with fresh cilantro and/or basil and enjoy!

Doesn't this soup make you feel a bit warmer just by thinking about it!?







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