Thai Coconut Curry

I came up with this recipe after blending a bunch of ideas I found online. The result is one of the yummiest soups I've ever made! So good as leftovers too!

INGREDIENTS

1/2 tube lemon grass (available in the produce section)

sliced mushrooms

1/4 onion sliced - sautee this in a pan 

1/2 jar yellow curry paste

1 red pepper cut in matchsticks

1 carrot shredded

2 cans coconut milk

2 tbs fish sauce

1 carton chicken broth + 4 bullion cubes and 4 c water

1/2 cup cilantro stems

few sprinkles of ginger

3 chicken breasts, cooked and shredded

1-2 tbs lime juice

DIRECTIONS

• Saute the first 4 ingredients in a pan until the mushrooms are slightly cooked and the onions are translucent.
• Add all ingredients to the crock pot. Cook for 3-4 hours on high or until red peppers are slightly soft.
• Serve with a scoop of Jasmine rice in each bowl, topped with a little cilantro and a squeeze of lime juice.