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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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American's Test Kitchen Ingredients:
2 onions, minced |
6 garlic cloves, minced |
2 tablespoons grated fresh ginger (or minced) |
1 tablespoon vegetable oil |
4 cups low sodium chicken broth |
2 (14 ounce) cans coconut milk |
2 stalks lemongrass, bottom 5 inches only, bruised |
2 carrots, peeled and sliced 1/4 inch thick |
3 tablespoons fish sauce |
10 cilantro stems, tied together with twine |
1 1/2 lbs boneless skinless chicken thighs, trimmed |
salt |
pepper |
8 ounces white mushrooms, trimmed and sliced thin |
3 tablespoons fresh lime juice |
1 tablespoon sugar |
2 teaspoons thai red curry paste |
1/2 cup fresh cilantro leaves |
2 fresh bell peppers, seeded and thinly sliced (thai, serrano, or jalapeno) |
2 scallions, sliced thin |
lime wedge, for serving |
Directions:
1. Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker.
3. Season chicken with salt and pepper and nestle into slow cooker.
4. Cover and cook until chicken is tender, 4-6 hours on LOW.
5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
6. Let soup settle for 5 minutes, then remove fat from surface using large spoon.
7. Discard lemon grass and cilantro stems.
8. Stir in mushrooms, cover and cook on HIGH until mushrooms are tender, 5-15 minutes.
9. Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
10. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes.
11. Season with salt and pepper to taste and serve with garnishes.
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