Slow Cooker Thai Chicken Soup

Delicious and incredibly easy. I added spinach instead of peas and the lime juice and cilantro additions at the end were clutch for flavor integrity. 

Ingredients

2 tablespoons red curry paste

2 12 ounce cans of coconut milk

2 cups chicken stock

2 tablespoons fish sauce

2 tablespoons brown sugar

2 tablespoons peanut butter

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

1 red bell pepper, seeded and sliced into 1/4 inch slices

1 onion, thinly sliced

1 heaping tablespoon fresh ginger, minced

1 cup frozen peas, thawed

1 tablespoon lime juice

cilantro for garnish

cooked white rice

Instructions

1. Mix the curry paste, coconut milk, 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.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.