Thai Chicken Soup

6.0 tsp red curry paste
2.0 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup
3.33 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
6.0 tsp packed Brown Sugar
2.0 tbsp JIF creamy peanut butter
1.0 medium (2-1/2" dia) Onions, raw
6.0 serving Chicken - Boneless & Skinless Breast (4 ounces)
2.0 serving Mini Sweet Bell Peppers (3 peppers to a svg)
1.5 tsp Ginger, ground
1.0 cup kernels Yellow Sweet Corn, Frozen
3.0 tsp Lime Juice - ReaLime 100% Lime Juice
2.0 tsp sriracha, 3 Mien
0.13 cup Corn Starch
1.0 tsp cumin
1 cup french style green beans

Mix curry paste, coconut milk, broth, brown sugar, peanut butter, cumin and half ginger, sriracha and place in crock pot. Cut chicken into 1-1/2 " pieces, thinly slice onion, cut peppers in thin strips, and place on top. Add remaining ginger. Cook 4 hrs and add corn and beans. Take some of the sauce and add corn starch, put back in pot and stir. To thicken slightly. Add lime juice and stir. Serve and enjoy. Also good over rice!

Serving Size: 1 cup

Number of Servings: 8.0

Recipe submitted by SparkPeople user THAINKATHY.