Thai-Style Coconut Chicken Soup

PREP: 30 minutes

COOK: 5 to 6 hours (on low) or 2 ½ to 3 hours (on high)

Makes: 6 servings

1-pound skinless, boneless chicken breasts or thighs

4 cups reduced-sodium chicken broth

1-cup bias-sliced carrots (2 medium)

1 cup chopped onion (1 large)

2 tablespoons grated fresh ginger

1 teaspoon finely shredded lemon peel

¼ teaspoon crushed red pepper

3 garlic cloves, minced

1 15-ounce can unsweetened light coconut milk

2 medium red, yellow or green bell peppers, cut into ½-inch pieces

2 6-ounce jars button mushrooms, drained

¼ cup snipped fresh cilantro

1/3 cup chopped roasted peanuts (optional)

Cut chicken into ¾-inch pieces and place in a 3 ½ or 4-quart slow cooker. Add broth, carrots, onion, ginger, lemon peel, crushed red pepper and garlic, and stir. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 ½ to 3 hours. Skim off fat. Stir coconut milk, peppers, mushrooms and cilantro into chicken mixture. Cover and let stand for 10 minutes. Sprinkle each serving with peanuts, if desired.

NUTRITION FACTS PER SERVING:

186 calories

21 g protein

13 g carbohydrate

5 g fat (3g saturated)

3 g fiber