My friends and I all agree that it’s important to have a “Marry Me” meal in our cooking repertoires.
For Kiley, it’s a chicken-fried steak/mashed potato/Brookville corn situation. For me, at least as far as I know, it was manicotti that brought my husband to the alter all those years ago. For Amber, it’s Thai chicken soup.

Amber is so certain of the husband-catching qualities of this soup, I had to go ahead and try to make some for myself. Not because I’m in the business of catching husbands, but because if it is good enough for the eligible bachelors of Lawrence, it must be good enough for me.

I’m not sure if this is just like Amber’s recipe, but it includes a lot of things I love. Also, it’s a slow-cooker recipe, which Amber and I both love. And it’s full of spicy, lime-y, cilantro-y goodness, which are all things that are directly in my wheelhouse.

It requires a bit of chopping, but beyond that it’s a fantastic one-pot meal good enough for company and this makes it an extremely attractive main dish.

Easy Thai Chicken Soup
2 tablespoons panang curry (or whatever you like)
2 cans coconut milk (I use light)
2 cups chicken broth
2 tablespoons honey
2 tablespoons peanut butter
4 large chicken breasts, cut into bite-sized pieces (or if you prefer dark meat, do 6 or 7 thighs)
1 red bell pepper, julienned
1 onion, sliced
1 tablespoon fresh ginger, minced
1/2 cup shredded carrots (you can buy them pre-shredded in the bag; I recommend)
1/2 cup soy sauce
1 tablespoon chili garlic paste
1 cup frozen peas
1 fresh lime
Cilantro for garnish
Cooked white rice (I like jasmine for this)
Spicy stuff as needed — I like to jazz mine up with Sriracha

Mix the wet ingredients and spices together in the slow cooker bowl. Add the chicken and vegetables and cook on high for 4 hours or on low for 6 to 7.

Serve over rice and garnish with lime, cilantro, and additional hot stuff.