Slow-Cooker Thai Red Curry Soup

3 tablespoons red curry paste

2-12 ounce cans of coconut milk (I use the full fat one)

2 cups of chicken stock (I use reduce sodium)

2 pounds of chicken breasts

1 medium size red bell pepper, cut into strips

1 medium size yellow onion, sliced into thin strips

1 1/2 tablespoons of ginger, minced

1 cup of frozen peas, thawed

1 cup of carrots, raw

2 potatoes, peeled and cubed

In a slow-cooker mix the first 3 ingredients together, then add the chicken breasts on top, then on top of that add the next 3 ingredients.  Put the slow-cooker on low and then when there are 3 hours remaining I added the carrots and potatoes.  Then when the dish is done I took the chicken out and shredded it and then added it back in and also added the thawed peas.  Then let all of that cook together for about another 30 minutes (while your rice is cooking).

Then just add whichever type of rice you prefer to a bowl and top with the delicious curry!

Enjoy!!!!