Slow Cooker Thai Chicken Soup

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

Ingredients:

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

Directions:

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.