Slow Cooker Thai Chicken Soup

Ingredients

• 2 tablespoons red curry paste
• 2 12 ounce cans of coconut milk
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1½ pounds chicken breasts, cut into 1½ inch pieces
• 1 red bell pepper, seeded and sliced into ¼ inch slices
• 1 onion, thinly sliced
• 1 heaping tablespoon fresh ginger, minced
• 1 cup frozen peas, thawed
• 1 tablespoon lime juice
• cilantro for garnish
• parsnip rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and parsnip rice.

Via FoodieCrush

Parsnip Rice:

8ozs (250g) parsnip, peeled and grated.

2 teaspoons sesame seeds

1 tablespoon rice wine or apple cider vinegar

2 tableshpoon tahini or almond butter 

1/2 teaspoon salt

1. If you’re using a more watery vegetable like jicama or sweet potato, pulse the chunks in the food processor until rice-like, then squeeze it out through a nut milk bag or sieve. If you are using a drier vegetable like cauliflower or parsnip, there’s no need to squeeze any excess liquid out.
2. Add the remaining ingredients to the food processor and pulse again until combined.
3. Serve immediately, or will keep in the fridge for up to 3 days.