• prep: 10 min
• cook: 3 hr
• total: 3 hr 10 min

servings:

This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!

• 2  (14 oz) cans  lite coconut milk
• 3 cups  chicken broth
• 1/2  cup  peanut butter the all-natural, runny kind no sugar or salt added
• 1 (4 oz) jar red curry paste start with 1/4 cup and add more to taste, I used the whole jar, but we like spice
• 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
• 1 pound  raw boneless, skinless chicken breasts
• 1 yellow onion diced
• 1 cup diagonally sliced carrots
• 1 red bell pepper sliced
• 1  (8 oz) package sliced mushrooms
• 1 head broccoli cut into florets
• salt to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth
• 3 tablespoons lime juice
• Chopped cilantro garnish
• Chopped peanuts garnish
• Brown rice or noodles for serving

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