Exotic and tasty, this flavorful soup is worth the few minutes it takes to put together in the morning. Serve with warmed flour tortillas.

Thai Pork Soup

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 gingerroot
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

1. In 3 1/2 to 4 quart slow cooker, combine pork, broth, carrots, onion, gingerroot, 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).
2. Stir in coconut milk, bell pepper, mushrooms and cilantro; cover and let stand for 5 to 10 minutes.
3. Sprinkle each serving of soup with a tablespoon of peanuts.

Serves 6.

Recipe provided courtesy of Pork, The Other White Meat.