Curried Coconut Chicken Soup

From The Art of the Slow Cooker. Make sure the tough outer layer is removed from the lemongrass, the only part you want is the creamy white core.

• Ready In: 4 hrs 20 mins
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil, divided
• 1 1⁄2 lbs chicken breasts, cut in 1/2 inch cubes
• 2  medium onions, diced small
• 1  carrot, peeled and cut in thin slices
• 1⁄2 red bell pepper, cut in 1/4x1 inch strips
• 4  garlic cloves, minced
• 1  tablespoon  minced gingerroot
• 1  tablespoon Madras curry powder
• 4  cups chicken broth
• 1  teaspoon kosher salt
• 3  large  stalk lemongrass, trimmed and cut into thin slices
• 14  ounces coconut milk
• 2  tablespoons creamy peanut butter
• 2  teaspoons soy sauce
• 2  teaspoons  hot pepper sauce, Sriracha is preferred
• 1  teaspoon light brown sugar
• 1⁄2 cup  coarsely chopped fresh cilantro leaves

Directions

1. Heat half of the oil in a large deep skillet over medium heat. Saute the chicken in two separate batches until lightly browned. Transfer the chicken to the slow cooker.
2. Add the rest of the oil to the skillet and saute the onion, carrot, and bell pepper until almost tender, about 4 minutes. Stir in the garlic, ginger, and curry powder and heat through for a few seconds until aromatic. Add in broth, salt, and lemongrass and heat to boiling. Pour into slow cooker, cover, and cook for 3 to 5 hours on high, or 4 to 8 hours on low, until broth is well flavored and the veggies are tender.
3. Meanwhile mix the coconut milk, peanut butter, soy sauce, brown sugar, and hot sauce to combine. Pour into soup in slow cooker and cook on high for 15 minutes. Stir in cilantro just before serving.