Panang Curry Soup
Ingredients:
- 1 large sweet potato, cubed
- 1 white onion, cut into large pieces
- 1 bell pepper any color, cut into large pieces
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 tablespoon, fresh minced ginger
- 1 cup rinsed and uncooked brown rice*
- 1 (4 oz) can panang curry paste
- 1 (14 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon mirin or rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon natural, unsweetened peanut butter
- Juice of 1 lime
- 6 cups vegetable broth*
- Optional for serving: Thai basil, kaffir lime leaves, curry leaves, chili garlic sauce, lime slices, naan, Greek yogurt
Instructions:
- Combine all ingredients in a crock pot / slow cooker. Refer to the notes below if you would like to add chicken or if you would prefer to serve with rice noodles instead of brown rice.
- Stir everything together in the crock pot and cook on low for 5-6 hours until the rice is tender and cooked through.
- Serve with any of the suggested toppings. I love a squeeze of lime juice, a scoop of nonfat Greek yogurt, a piece of warmed up naan and some fresh cilantro.