Tuesday, June 24, 2014

Crockpot Thai Coconut Chicken Soup Recipe

Crockpot Thai Coconut Chicken Soup - Peanut-free Recipe

Here's a really easy to make, tasty Thai dish. Since the hubs is allergic to peanuts, I actually used soy butter instead of peanut butter and it tasted fantastic. I think its so flavorful, you really don't notice when you're not actually using peanut butter. So it's a great peanut-free Thai dish to make that tastes like the real deal! Since this is something they can't eat at restaurants, treat your friends with peanut allergies to this dish and they'll love you forever.

Ingredients
2 cups chicken broth
1 (14.5oz) can coconut milk
2 tbsp brown sugar
1 tbsp minced garlic
1 tsp cayenne pepper
1/2 tsp ginger powder
3 tbsp red curry paste
2 tbsp fish sauce
3 tbsp soy butter
1/2 lime, juiced
2lbs cooked chicken breasts
1 onion, chopped
1 (12oz) jar roasted red peppers
1 cup peas

Directions
1. Place all ingredients into crockpot. Stir gently until well mixed.

2. Cook on low for 2 hours, stirring occasionally.

3. Serve over rice cilantro lime rice.


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