Saturday, March 1, 2014

{Slow Cooker} Thai Coconut Chicken Soup

{Slow Cooker} Thai Coconut Chicken Soup {Slow Cooker} Thai Coconut Chicken Soup
I think I've typically stayed away from making Thai food myself because of the extensive ingredient list and prep time, but this Thai Coconut Chicken Soup - that's a put-it-in-the-crock pot-and-forget-about-it-meal is a game changer. It's miraculous. 

{Slow Cooker} Thai Coconut Chicken Soup
(adapted from this recipe)
3 tablespoons red curry paste
2 - 12oz. cans light coconut milk
2 cups chicken stock
3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons peanut butter
1 1/2 pounds frozen chicken tender cutlets
1 red bell pepper, seeded and chopped
1 onion, thinly sliced
2 tablespoon minced fresh ginger
salt and crushed red pepper to taste
1 1/2 cup frozen peas, thawed
lime and cilantro for garnish

1. Mix the curry paste, coconut milk, chicken stock, soy sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. When chicken is cooked, take out and shred with fork then add back to soup. Salt and pepper to taste. Add in the peas and cook for 1/2 hour longer. 

*Garnish with lime and cilantro - and if you're wanting more heartiness, serve over rice*

1 comment:

  1. Oooh this sounds amazing! I love Thai food- particularly the tasty soups like this one!

    Becca | Ladyface Blog


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