Crock Pot Thai Coconut Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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adapted from . My husband goes crazy for this!! We have upped the curry paste as we like it a little spicier Ingredients:
1 (14 ounce) can coconut milk |
2 tablespoons thai curry paste (1 for less spicy tastes) |
1 cup water |
2 cups chicken broth |
3/4 lb skinless chicken breast |
4 ounces white mushrooms, sliced |
2 fresh lemongrass, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife) |
fresh lime juice, to taste |
1/2 cup cilantro, chopped |
1 tablespoon fresh ginger, grated |
salt and pepper |
Directions:
1. 1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
2. 2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. 3. Remove lemongrass and discard.
4. 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
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