Thai Pork Soup (crock pot)

1 pound boneless pork chops, cut into 3/4-inch cubes
2 cans (14 1/2-oz. each) chicken broth
2 large carrots, diagonally sliced 1/4-inch thick
1 medium onion, chopped
2 tablespoons grated fresh ginger root
3 cloves garlic, minced
1 teaspoon lemon zest
1/2 teaspoon crushed red pepper
1 (15-oz.) can coconut milk (unsweetened)
1 medium red bell pepper, seeded and cut into 1/2-inch pieces
2 cans (4-oz. each) button mushrooms, drained
1/4 cup snipped fresh cilantro
6 tablespoons chopped roasted peanuts (Garnish)

In 3 1/2-4 quart slow cooker, combine pork, broth, carrots, onion, ginger root, garlic, lemon zest and crushed red pepper.

Cover, cook on Low for 6-7 hours (or High for 3-3 1/2 hours).

Stir in coconut milk, bell pepper, mushrooms and cilantro; cover and let stand for 5-10 minutes. Sprinkle each serving of soup with a tablespoon of peanuts.

Serve with warmed flour tortillas.

Servings: 6
Source: National Pork Board