Crock Pot Thai Chicken Soup Food

SLOW COOKER THAI CHICKEN SOUP

Steps:

• Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
• Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
• Stir to combine.
• Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Remove chicken and cut into chunks.
• Stir back into soup.
• Stir in lime juice.
• Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
• Serve over brown rice or noodles and garnish with cilantro and peanuts.

CROCK POT THAI CHICKEN COCONUT SOUP

Steps:

• Start by blending 1 can of the coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves + stems, lime juice, fish sauce, and soy sauce in a blender. Blend until smooth.
• Pour into crockpot along with second can of coconut milk, chicken/vegetable stock, lime zest, chicken pieces. Let cook on high for 3-4 hours or on low for 6-8 hours. When 20 (40 on low setting) minutes remain, add the onions, red bell peppers, and button mushrooms.
• To serve: Place desired amount of vermicelli in bowl, pour soup on top and serve with fresh cilantro leaves, mung bean sprouts and torn basil leaves.

CROCK POT THAI CHICKEN SOUP

Steps:

• Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
• Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
• Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
• Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

CROCK POT THAI COCONUT CHICKEN SOUP

Steps:

• 1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
• 2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
• 3. Remove lemongrass and discard.
• 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.

THAI CHICKEN THIGHS (CROCK POT)

Steps:

• Place chicken thighs in slow cooker.
• Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
• Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
• Serve garnished with chopped peanuts and additional fresh cilantro.

CROCK POT THAI CHICKEN

Steps:

• Mix all in crock pot.
• Cook on low for 6 hours.
• Serve over rice.
• (add coconut and lime zest to rice for added flavor).

THAI CHICKEN (CROCK POT)

Steps:

• Place chicken in slow cooker.
• Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.
• Cover and cook on low setting 8 to 9 hours.
• Sprinkle with peanuts and cilantro.

SPICY CROCK POT THAI CHICKEN

Steps:

• In a medium bowl, mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek.
• Brown the chicken using a small amount of oil or use a stovetop grilling pan.
• Once the chicken is browned, dip the chicken in the sauce and place in slow cooker.
• Pour the rest of the sauce over top of the chicken.
• Cook on Low 8 hours or on High 4 hours.
• Garnish with peanuts and cilantro, if using.
• **This is very hot! It's best to add the Sambal Oelek after everything else and adjust the amount to your preference.