Ingredients

  • 1 pound boneless pork chops (cut into 3/4-inch cubes)
  • 29 ounces chicken broth
  • 2 large carrots (diagonally sliced 1/4-inch think)
  • 1 onion (medium, chopped)
  • 2 tablespoons fresh ginger root (grated)
  • 3 cloves garlic (minced)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon red pepper flakes (crushed)
  • 15 ounces coconut milk (unsweetened)
  • 1 red bell pepper (medium, seeded and cut into 1/2-inch pieces)
  • 8 ounces mushrooms (drained)
  • 1/4 cup fresh cilantro (snipped)
  • 6 tablespoons roasted peanuts (chopped, Garnish)

Directions

  1. In 3 1/2-4 quart slow cooker, combine pork, broth, carrots, onion, ginger root, garlic, lemon zest and crushed red pepper. Cover, cook on Low for 6-7 hours (or High for 3-3 1/2 hours). Stir in coconut milk, bell pepper, mushrooms and cilantro; cover and let stand for 5-10 minutes. Sprinkle each serving of soup with a tablespoon of peanuts.
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