Aromatic Thai soup from the crock pot

Ingredients for 4 servings:

• 2 m.-sized carrot(s), cut diagonally into thin slices
• 500 g chicken breast or chicken breast fillet
• 2 medium-sized red bell peppers, cut into bite-sized pieces
• 165 g Chinese mushrooms, from the jar or can, drained weight
• 1 bunch of spring onions, the white and light green parts cut into fine rings, for decoration
• 1 tsp, heaped curry paste, red, hot
• 1 tbsp, levelled sugar, brown sugar
• 2 tbsp fish sauce, Chinese
• 2 tbsp, heaped peanut butter, from the jar
• 1 tsp, heaped ginger powder
• 1 small red chili pepper(s), dried and crumbled
• 500 ml chicken broth, seasoned
• 2 cans of coconut milk, 400 ml each
• possibly lime juice, fresh, to refine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

for a 3.5 l Crock Pot

First, add the carrots to the crock pot and arrange the chicken breast side by side on top. Arrange the bell pepper pieces on top, followed by the Chinese mushrooms. Sprinkle the spices – curry paste, brown sugar, fish sauce, peanut butter, ginger, and the crumbled dried red chili – over the main ingredients. Finally, pour the chicken stock and coconut milk over the contents. No need to stir; the crock pot does that for you. Cover the crock pot and let it simmer on low for about 6-8 hours. Once the cooking time is over, remove the chicken from the crock pot, shred it finely with two forks, and return it to the pot. Let the soup warm up briefly and season to taste. If you like, you can refine the soup with a few drops of fresh lime juice. Garnish the soup with the spring onions and serve. Tip for students and professionals: I prepared the soup the night before and stored it overnight in a cool place (e.g., the basement). However, you shouldn’t put the ceramic pot in the refrigerator, as excessive temperature fluctuations could damage the inner pot.