Ingredients: 1 pound boneless pork chops, cut into 3/4-inch cubes 2 (14 1/2-ounce) cans chicken broth 2 large carrots, diagonally sliced 1/4-inch thick 1 medium onion, chopped 2 tablespoons grated fresh ginger root 3 cloves garlic, minced 1 teaspoon lemon zest 1/2 teaspoon crushed red pepper 1 (15-ounce) can coconut milk (unsweetened) 1 medium red bell pepper, seeded and cut into 1/2-inch pieces 2 (4-ounce) cans button mushrooms, drained 1/4 cup snipped fresh cilantro 6 tablespoons chopped roasted peanuts for garnish

Recipe Info Category: Soups Rating: 2 Contributor: L. Hill

In 3 1/2 to 4 quart slow cooker, combine pork, broth, carrots, onion, ginger root, garlic, lemon zest and crushed red pepper. Cover, cook on Low for 6 to 7 hours (or High for 3 to 3 1/2 hours).

Stir in coconut milk, bell pepper, mushrooms and cilantro; cover and let stand for 5 to 10 minutes.

Sprinkle each serving of soup with a tablespoon of peanuts.