THAI SPICES WITH RICE NOODLES AND CHICKEN WOW ENJOY DAN:

            CROCK POT THAI CHICKEN COCONUT SOUP by CHEF DAN:

Serves 20

INGREDIENTS:

6 pounds skinless, boneless diced chicken thighs or 12 diced chicken breast halves

2 (19-oz) MAE PLOY coconut milk

10 cups chicken broth

3 tablespoons soy sauce

1/2-cup lime juice

1/4-cup fish sauce

6 tablespoons oyster sauce

2 cups peanut butter

3 tablespoons red curry paste

1 onion, chopped

6 garlic cloves, minced

1 thumb-size fresh ginger, finely chopped

3 sweet potatoes, diced

2 (14-oz) rice noodles

1 cup roasted dry peanuts

1 cup fresh cilantro

DIRECTIONS:

1.    Combine broth, soy sauce, coconut milk, chili paste, lime juice, fish sauce, oyster sauce and peanut butter in the crock pot.

2.    Stir in onion, garlic, ginger, sweet potatoes, and diced chicken.

3.    Cook on high 4-6 hours.

4.    Cook on low 6-8 hours.

5.    Stir in rice noodles into the crock pot.

6.    Cook on high until the noodles are soft, about 20 minutes.

7.    Garnish with cilantro and roasted peanuts.

ENJOY DAN:                                   BON-APPETITE!!