Thai Curried Chicken Soup

Recipe via Company's Coming - Soups All New Recipes - page 133
This slow cooker soup with green curry paste and coconut milk will have you fit to be Thai-ed. Garnish with cilantro and lime zest.

2 tsp cooking oil
1 lb boneless, skinless chicken breast halves, cut into short , thin slices

2 tsp cooking oil
2 cups chopped onion
2 tsp gingerroot
2 tsp green curry paste

6 cups chicken stock
3 cups fresh whole white mushrooms, quartered
2 cups thinly slice carrot

2 cups Snow peas, trimmed and halved crosswise
2 cups cooked Jasmine rice (2/3 cup uncooked)
1 14 oz can coconut milk
1 8 oz can bamboo shoots drained and julienned (see Note)

Heat first amount of cooking oil in large frying pan on medium. Add chicken. Cook for about 10 minutes, stirring occasionally , until browned.  Transfer to 5 - 7 quart slow cooker

Add second amount of cooking oil to same frying pan. Add onion. Cook for 5 - 10 minutes, stirring often, until softened. Add ginger and curry paste. Heat and stir for 1 minutes. Add to slow cooker.

Add next 3 ingredients. Stir. Cook, covered, on low for 8 hours or on high for 4 hours.

Add remaining 4 ingredients, stir well. Cook covered, on high for 15 - 20 minutes until peas are tender-crisp and rice is heated through. Makes about 13 1/2 cups. Serves 8.

Note: To julienne, cut into very thin strips that resemble matchsticks.