As new moms, my friend Lexi and I often laugh about our pre-baby lives. We are just in awe of what we did with our tremendous amount of free time! I was recently reading my blog looking for a recipe, and realized that I used to make new recipes every week, take pretty foodie photos, and watch Ina Garten's cooking show. Now, I change diapers, make baby food, snap photos with my iPhone, drink way too much coffee, and fall more in love with Charlie every day. Can you believe he's almost 6 months old!
Every life has different chapters, and I'm soaking up the baby chapter. Soaking it up like pancakes drowning in maple syrup. Babies are just the most fascinating little creatures. Last weekend my mom came to visit, and we sat on the floor and watched Charlie for hours. I think our guys thought we were a little bonkers, but they knew better than to say anything. Women love babies.
This weekend I did pull out my slow cooker and made a new recipe, this really easy and DELICIOUS thai coconut chicken soup that I had to share. It's on my top five list of slow cooker favorites. I also love that my crock pot has a keep warm setting, so dinner can be at 630, or 7, or 730, which allows us a little spontaneity for an evening walk or happy hour. Also, can I tell you how much I love blue japanese bowls? I found these on sale at TJ's and snatched them up!
Slow Cooker Thai Chicken Soup
from Foodie Crush (one of my favorite bloggers)
2 Tablespoons red curry paste
2 (12 ounce) cans coconut milk
2 cups chicken stock
2 Tablespoons fish sauce
2 Tablespoons brown sugar
2 Tablespoons peanut butter
1-1/2 pounds chicken breasts, cut into 1-1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 Tablespoons lime juice
Cilantro for garnish
Cooked white rice (I used thai noodles)
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a slow-cooker bowl. Place the chicken breast, red bell pepper, onion, and ginger in the slow cooker, cover, and cook on high for 4 hours.
Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice. Top with peanuts and lime wedges before serving.
*If you are planning to freeze this recipe, I would not add the peas to the frozen batch. They get soft and taste better if you add them when reheating the soup.