Slow Cooker Thai Chicken Soup

3–4 hrs on HIGH or 6–8 hrs on LOWMakes 11 cups

A creamy Thai-inspired slow cooker soup with coconut milk, peanut butter, and vegetables, finished with lime juice and fresh garnishes.

prepGrease crockpot
2 (400 ml) cans lite coconut milk	Whisk base & aromatics	Add chicken & vegetables, stir to combine	Cook on HIGH 3–4 hrs or LOW 6–8 hrs	Remove chicken, cut into chunks, stir back in	Stir in lime juice	Taste & re-season with salt & spices	Serve over rice or noodles, garnish
720 ml chicken broth
130 g peanut butter (all-natural, runny, no sugar or salt added)
1 (115 g) jar red curry paste
2 tablespoons fish sauce
5 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
4 cloves garlic, minced or pressed
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, start without and add after cook time for more spice)
450 g raw boneless, skinless chicken breasts
1 yellow onion, diced
150 g diagonally sliced carrots
1 red bell pepper, sliced
1 (225 g) package sliced mushrooms
1 head broccoli, cut into florets
salt (to taste if necessary)
3 tablespoons lime juice
Chopped cilantro (garnish)
Chopped peanuts (garnish)
Brown rice or noodles (for serving)

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