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1
To make this on the Stove: Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken. Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cooked through. Carefully remove the chicken from the pot.
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2
Add another tablespoon of peanut oil, the sweet potato and peppers. Cover and cook 8-10 minutes or until the sweet potato is tender. Add the mushroom and cook 5 more minutes. Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
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3
In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or until very hot. Carefully stir in the peanut butter until completely smooth.
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4
Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar. Stir until the peanut butter has been fully incorporated into the soup. Bring the soup to a boil and then add the noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
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5
Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
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6
To make this in the crock pot add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl. Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
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7
During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes). Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts.
