Slow Cooker Thai Chicken Soup

Serves: serves 6 as a main course, 8-10 as an appetizer


2 Tbsp red curry paste

¼-2 tsp Flying Olive Baklouti Green Chili Extra Virgin Olive Oil (very spicy)

2- 12 ounce cans of coconut milk

2 cups chicken stock

2 Tbsp fish sauce

2 Tbsp brown sugar

2 Tbsp peanut butter

1½ pounds chicken breasts, cut into 1½ inch pieces

1 red bell pepper, seeded and sliced into ¼ inch slices

1 onion, thinly sliced

1 heaping Tbsp fresh ginger, minced

1 cup frozen peas, thawed

1 Tbsp lime juice

Chopped cilantro for garnish

Salt and Pepper to taste

Cooked white rice, if desired


Mix the curry paste, coconut milk, Flying Olive Baklouti Green Chili Extra Virgin Olive Oil, chicken stock, fish sauce, brown sugar, and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl.

Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

Add in the peas and cook for ½ hour longer. Stir in lime juice, and salt and pepper to taste. Serve with cilantro and white rice.

Submitted by Barb L.