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Thai Chicken Soup

Ingredients

• 1 pound skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
• 4 cups chicken broth
• 2 cups bias-sliced carrot
• 1 cup chopped onion
• 2 tablespoons grated ginger
• 3 cloves garlic, minced
• 2 stalks lemongrass, cut into 1-inch pieces, or 1 teaspoon finely shredded lemon zest
• 1/2 teaspoon crushed red pepper flakes
• 1 15-ounce can unsweetened coconut milk
• 1 medium red, yellow, and/or green sweet pepper, cut into 1/2-inch pieces
• 2 4-ounce cans straw or button mushrooms, drained
• 1/4 cup snipped cilantro
• 1/3 cup chopped roasted peanuts

Directions

1. In a slow cooker combine chicken, broth, carrot, onion, ginger, garlic, lemongrass, and red pepper flakes.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
3. If necessary, skim fat.
4. Stir coconut milk, sweet pepper, mushrooms, and cilantro into chicken mixture.
5. Cover.
6. Let stand 5 to 10 minutes.
7. Discard lemongrass.
8. Sprinkle each serving with peanuts.

Attribution