Recently, I had the opportunity to go home for a few weeks and I was able to try a few new recipes! After all the years Mommy cooked for me… the least I can do is make some dinners for her! This particular recipe is a new favorite!!! I have always found Asian Cuisine to be slightly intimidating, I thought that a majority of the ingredients would only be found in an Asian market and that the preparation would be difficult. Well, it turns out that all of these ingredients can be found in your local grocery store and can be thrown into a Crockpot in only 10 minutes… not so intimidating after all!
Growing up on Thai Food from the age of three, I have always had a love for the flavorful cuisine that touches all of your senses. From the sweet and sour to salty and spicy, Thai Food uses exotic ingredients that blend beautifully. I was pleasantly surprised that I could make a fresh Thai Dish in my Crockpot without having to go out!
The Thai Chicken Soup is sooo easy and I just loved the flavors.
Mommy even made a side salad with Miso Dressing that paired perfectly with the soup.
(See salad dressing recipe below!)
As you can see…we practically ate it all up!
ขอให้เจริญอาหาร (Bon Appétit in Thai)!
Serving 6+ people
Prep Time: 10mins
Cooking Time: Low for 7 hours or High for 4 hours
2 TBS Red Curry Paste (I used THAI Kitchen Brand)
2 Cans (12 oz) of Coconut Milk
2 Cups Chicken Stock
2 TBS Fish Sauce
2 TBS Brown Sugar
2 TBS Peanut Butter
1½ lbs. Chicken Breasts
1 Red Bell Pepper, Seeded and Sliced into ¼ inch Slices
1 Onion, Thinly Sliced
1 TBS Fresh Ginger, Minced
1 TBS Lime Juice
Cilantro for Garnish
2 TBS Hot Sauce (Sambal Oelek: Ground Fresh Chili Paste)
Cooked White Rice (optional)
Miso Dressing for Side Salad:
Mixed Greens with Chopped Scallions
2 TBSP Mayonnaise
1 TBSP Miso (white type)
1 TSP Soy Sauce (low sodium)
2 TSP Rice Vinegar
1/2 TSP Mirin
1 TBSP Water
Ground Pepper (to taste)
I adapted this recipe from: http://www.foodiecrush.com/2013/10/slow-cooker-thai-chicken-soup/