Thai Chicken Soup
My favorite thing to do in a snowstorm is getting a bottle of red wine and ordering food. Then hunkering down inside where it was warm and cozy.
While the weather is cold I'll be posting a series of warm easy to make hearty soups. Bonus you make them in a slow cooker so it's even easier and leaves lots of time for watching the snow fall with your little one.
Thai food is always my favorite takeout dish to order in the winter. The broth with the coconut milk and the hint of spice makes you feel like your wrapped up in a warm blanket. This recipe for Thai Chicken Soup gives you the all the flavor of takeout without waiting for the delivery person.
SERVES: SERVES 6 AS A MAIN COURSE, 8-10 AS A SIDE DISH
2 tablespoons red curry paste
2 12 ounce cans of coconut milk 1 can of pineapples with the liquid drained
2 cups chicken stock
2 tablespoons brown sugar
2 tablespoons peanut butter
1½ pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 small eggplant sliced into 1/2 inch cubes
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup string beans cut into 1/2 inch pieces
1 tablespoon lime juice
cilantro for garnish
jasmine white rice
Mix the curry paste, coconut milk, chicken stock, brown sugar and peanut butter in a slow-cooker. Place the chicken breast, red bell pepper, eggplant, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
Add in the string beans and pineapples. Cook for 1/2 hour longer. Stir in lime juice and serve with cilantro over white rice.