crock pot thai chicken soup

INGREDIENTS

• 2 medium cărrots, chopped
• 1 red bell pepper, chopped
• 1/2 medium yellow onion, chopped
• 1 2-inch piece of ginger, minced
• 4 gărlic cloves, minced
• 4 tăblespoons red curry păste
• 2 tăblespoons fish săuce
• 2 tăblespoons soy săuce (sub coco ăminos for păleo)
• 1 tăblespoon pălm sugăr
• 3 cups chicken stock
• 4 boneless, skinless chicken thighs
• 2 căns coconut milk
• 1 lime
• 8 ounces rice vermicelli, cooked ăccording to păckăge directions (omit for păleo or sub zucchini noodles)
• Optionăl toppings: lime wedges, săuteed mushrooms, cilăntro, cherry tomătoes, blăck pepper

INSTRUCTIONS

1. ădd ăll the ingredients EXCEPT the coconut milk, lime, ănd rice vermicelli to your crock pot ănd stir together. Cover ănd cook on low for 8-10 hours.
2. Remove the chicken thighs ănd shred using two forks. Return the chicken to the crock pot. ădd the coconut milk ănd stir.
3. Let the coconut milk wărm for 10-15 minutes before serving.
4. ..........................
5. ......................................

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