In a large bowl, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter. This creates a creamy and aromatic base for your soup. Make sure everything is well combined.
Next, take your chicken breasts and cut them into 1 ½ inch pieces. This helps them cook evenly and absorb all the delicious flavors. Once cut, add them to the slow cooker.
Add the sliced red bell pepper, onion, and minced ginger to the slow cooker. The colors of the bell pepper and onion will make your dish visually appealing.
Pour the curry mixture over the chicken and vegetables in the slow cooker, ensuring everything is well coated. Give it a gentle stir to combine the ingredients further.
Cover the slow cooker and set it to cook on high for 4 hours. The aroma will start to fill your kitchen as it cooks!
After 4 hours, it's time to add the frozen peas. Stir them in and let the soup cook for an additional 30 minutes. This will keep the peas vibrant and tender.
Once everything is cooked, stir in the lime juice for a fresh zesty flavor that brightens the dish.
Serve the soup hot, garnished with fresh cilantro. You can also add a scoop of cooked white rice for a heartier meal.
Enjoy the comforting flavors of your Slow Cooker Thai Chicken Soup. Don't forget to share it with family and friends!
