Recipe: Thai Chicken Soup (crock pot)

THAI CHICKEN SOUP

1 lb. skinless, boneless chicken breast or thighs, rinsed and cut into 3/4-inch pieces
4 cups chicken broth
2 cups diagonally sliced carrots
1 large onion, chopped
2 tablespoons grated ginger root
3 cloves garlic, minced
2 stalks lemon grass, cut into 1-inch pieces (or 1 teaspoon finely shredded lemon peel)
1/2 teaspoon crushed red pepper
1 (15 oz.) can unsweetened coconut milk
1 medium red, yellow and/or green bell pepper, cut into 1/2-inch pieces
2 cans (4 oz. each) straw or button mushrooms, drained
1/4 cup snipped cilantro
1/3 cup chopped roasted peanuts

In a 3 1/2-, 4- or 5-quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper.

Cover; cook on low-heat setting 6 to 7 hours or high-heat setting 3 to 3 1/2 hours. If necessary, skim off fat.

Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes.

Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

Makes 6 servings.
Source: New Flavors From Your Crockery Cooker by Better Homes and Gardens