Instructions: In a 3 1/2-, 4- or 5-quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper.

Cover; cook on LOW-heat setting 6 to 7 hours or HIGH-heat setting 3 to 3 1/2 hours. If necessary, skim off fat.

Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes.

Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

This recipe yields 6 servings.

Comments: Lemon grass is a popular herb used in Thai cooking. It resembles a very large green onion. Use only the fibrous white bulb, which contains a lemon fragrance and flower.

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