Ingredients

1 pound skinned boned chicken breast or thighs, rinsed and cut into 3/4 inch pieces
4 C. chicken broth
2 C. diagonally sliced carrots
1 large onion chopped
2 Tbsp. grated ginger root
3 garlic cloves minced
2 lemon grass stalks cut 1 inch pieces
Or 1 tsp.

Cooking Instructions

In a 3 1/2, 4 or 5 quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper. Cover, cook on low heat setting 6 to 7 hours or high heat setting 3 to 3 1/2 hours. If necessary, skim off fat. Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover, let stand 5 to 10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.
 
 
 "But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)