Another Recipe...{Crockpot} Thai Chicken Soup

I remember the first time I tried Thai food.  I was with my friend Abby who had just gotten back from a mission trip to Thailand.  We were meeting for lunch at Big Bowl in Edina, and she insisted that we order the Pad Thai.  I remember being a little bit afraid to try a strange new food.  I didn't really know what it was, I didn't expect to like it, and I surely didn't expect to love it. 

But I did.  I loved it.  Wow, were my eyes opened to a whole new world {of food}.  Ever since that day, I've been an ethnic food, and Thai food, fanatic, I guess you could say.   Coconut milk, curry, peanut sauce, cilantro, lime juice...these things are some of my favorite ingredients.  Now I am always up for not only trying new things, but for creating new things in the kitchen as well.

Here's one of my creations, Thai Chicken Soup.  I hope you like it as much as I do.  As with most of my recipes, it's super easy.

Crockpot Thai Chicken Soup

3 chicken breasts, seasoned with salt and pepper

2 T soy sauce

1 t sesame oil
1 T fish sauce

1 box chicken broth

1/2 c peas

1 c grape tomatoes, halved

1/4 red onion sliced vertically

2/3 c diced carrots OR diced sweet potato

other vegetables of your choice (spinach, peapods, cabbage, etc.)

1 t red or green Thai curry paste (or less to taste)
juice of 2 limes
1 T ginger, finely grated
1 can coconut milk
1/2 lb rice noodles, cooked according to package directions (or your choice of noodles)

salt and pepper, to taste

cilantro, for topping

Add first 4 ingredients to crockpot and cook on low heat about 4-5 hours or until chicken is tender.  Shred chicken and add chicken broth and vegetables to crockpot; let cook another 3 hours or until vegetables are tender.  Add remaining ingredients just before serving.