Recipe for Thai Chicken Crockpot Soup

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Yield:

Ingredients:

Amount	Ingredient
1 lb	boneless skinless chicken thighs cut into 1-inch pieces
4 cup	homemade or canned low-sodium chicken
	broth
2 cup	carrots peeled and sliced bias-cut
1 lrg	onion chopped
2 tbl	grated fresh ginger root
3 x	cloves garlic minced
2 stalk	lemongrass with the outer parts peeled away and the tender white bottom stem, sliced finely
1/2 tsp	crushed red pepper flakes
1 x	15-ounce can unsweetened coconut milk
1 med	red or yellow bell pepper diced
2 x	4-ounce cans straw mushrooms or button mushrooms

Instructions:

Instructions: In a 3 1/2-quart or larger crockpot, add the chicken, broth, carrots, onion, ginger, garlic, lemongrass and crushed red pepper flakes. Cook on low for six to eight hours or so.

Ten minutes before serving, add the coconut milk, bell pepper, drained mushrooms. Cover and let stand five to 10 minutes. Sprinkle peanuts on each serving.

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