This soup is hearty, filling and full of bold flavors and healthy nutrients.
To make this #dinnerdoneby I load everything but the lime, kale peanuts and cilantro in the slow cooker and walk away until the cooking time is complete. Then I shred the chicken, add the remaining ingredients and keep warm until serving.
-7 cups chicken broth
-1 can (14 ounce) coconut milk
-2 tablespoons soy sauce
-2 tablespoons fish sauce
-2 tablespoons honey
-1/3 cup creamy peanut butter
-1/4 cup Thai red curry paste
-16 ounces mushrooms, sliced
-1 inch fresh ginger, minced
-1 clove garlic, minced
-3-4 boneless, skinless chicken breasts
-juice of 1 lime
-3 cups kale, torn into bite-sized pieces
-fresh cilantro and chopped peanuts for serving
In a greased slow cooker, stir together the broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, curry paste mushrooms, ginger and garlic. Add chicken breasts, stirring again. Look on low for 6-8 hours, until chicken shreds easily using 2 forks. Using a slotted spoon, remove chicken to a plate and shred, then return to soup. Stir in lime and kale. Cover and cook 5 more minutes then serve with cilantro and peanuts for garnish.
