Slow-Cooker Thai Coconut Chicken Soup

Gluten, Dairy, Egg and Nut Free

INGREDIENTS:

• 2 Chicken Breasts diced
• 1 Brown Onion diced
• 4 Cloves Garlic minced
• 1 thumb sized piece of Ginger grated
• 3 Tbl Fish Sauce
• 3 heaped Tbl Red Curry Paste ( I used My Red Curry Paste Recipe)
• 500ml of Vegetable Stock
• 1 large Carrot Sliced
• 8 Mushrooms sliced
• 1/3 Red Capsicum diced
• 1 can Coconut Cream
• 1 Tbl dried Basil
• Juice of 1 lime
• 2 Tbl Coconut Sugar (or sugar of choice)
• 1 tsp of Chilli powder (or to taste) opt
• 1 x 125g packet of rice noodles (cooked as per directions on packaging) or shredded veggies

METHOD:

1. Place chicken, onion, garlic, ginger, fish sauce, red curry paste, and stock into slow-cooker and mix together.
2. Cook on low for 6-8 hours
3. During last 30 minutes add carrot, mushrooms, capsicum, coconut cream, basil, lime juice and rapadura (and chilli powder if desired) and stir
4. Mean while prepare rice noodles or shredded veggie and add to soup just before serving.