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.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: