Mimi's Crockpot Thai Chicken Soup

by Mimi & Vera LevinTastemakers in Residence


2 boneless, skinless chicken breasts
24 oz. coconut milk
3 cups chicken broth
3 Tbsp. red curry paste
2 Tbsp. fish paste
2 Tbsp. brown sugar
3 Tbsp. peanut butter
1 red bell pepper, chopped
1 onion, chopped
¼ tsp. dried ginger
2 Tbsp. lime juice
1 cup uncooked white or brown rice


  1. Add all ingredients to crock pot and cook on low for 6 hours
  2. Shred chicken and serve!