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
• 4 cm piece of Ginger diced
• 3 tablespoons Fish Sauce
• 3 heaped tablespoons Red Curry Paste ( I used My Red Curry Paste Recipe)
• 500ml of chicken/vegetable stock or broth
• 1 large Carrot Sliced
• 8 Mushrooms sliced
• 1/3 Red Capsicum diced
• 1 can Coconut Cream
• 1 tablespoon dried Basil
• Juice of 1 lime
• 2 tablespoon Coconut Sugar (or sugar of choice)
• 1 teaspoon of Chilli powder (or to taste) opt
• 1 x 125g packet of rice noodles (cooked as per directions on packaging) or shredded veggies/cauliflower rice

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 sugar (and chilli powder if desired) and stir
4. Meanwhile prepare rice noodles or shredded veggie and add to soup just before serving.