crock pot thai chicken soup

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INGREDIENTS

• 2 medìum carrots, chopped
• 1 red bell pepper, chopped
• 1/2 medìum yellow onìon, chopped
• 1 2-ìnch pìece of gìnger, mìnced
• 4 garlìc cloves, mìnced
• 4 tablespoons red curry paste
• 2 tablespoons fìsh sauce
• 2 tablespoons soy sauce (sub coco amìnos for paleo)
• 1 tablespoon palm sugar
• 3 cups chìcken stock
• 4 boneless, skìnless chìcken thìghs
• 2 cans coconut mìlk
• 1 lìme
• 8 ounces rìce vermìcellì, cooked accordìng to package dìrectìons (omìt for paleo or sub zucchìnì noodles)
• Optìonal toppìngs: lìme wedges, sauteed mushrooms, cìlantro, cherry tomatoes, black pepper

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INSTRUCTIONS

1. Add all the ìngredìents EXCEPT the coconut mìlk, lìme, and rìce vermìcellì to your crock pot and stìr together. Cover and cook on low for 8-10 hours.
2. .......
3. Get full recipe >> CLICK HERE

source http://www.toprecipespedia.com/2018/11/crock-pot-thai-chicken-soup.html

source https://nycmyfood.blogspot.com/2018/11/crock-pot-thai-chicken-soup.html

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