Crock Pot Thai Coconut Chicken Soup Food

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SLOW-COOKER THAI COCONUT CHICKEN SOUP



Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 9

Number Of Ingredients 14

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

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.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

SLOW COOKER CROCK POT THAI COCONUT CHICKEN SOUP RECIPE



Slow Cooker Crock Pot Thai Coconut Chicken Soup Recipe image

Easy to make Crock Pot Thai Coconut Chicken Soup Recipe

Provided by Tammilee Tips

Categories     Soup

Time 4h10m

Number Of Ingredients 11

2- 3 cups Chicken (cooked, diced)
¼ Cups Coconut Cream
2- 3 cups Chicken (or vegetable broth)
2 Carrots (medium, peeled and diced)
½ Sweet pepper (any color)
2 tsp Ginger (ground)
1 tsp Garlic (minced)
1 ½ tbsp Fish sauce (optional)
½ tsp Sugar
Lime juice (As desired )
Cilantro (As desired )

Steps:

  • Mix all ingredients except for the coconut cream in the slow cooker pot. Cook on low for 4 - 5 hours or high for 2 - 3 hours.
  • In the last ½ hour of cooking, add the coconut cream and let it mix in with the soup. Garnish with a sprinkling of cilantro if you like.

Nutrition Facts : Calories 195 kcal, Carbohydrate 3 g, Protein 14 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 863 mg, Sugar 1 g, ServingSize 1 serving

CROCK POT THAI CHICKEN SOUP



Crock Pot Thai Chicken Soup image

Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!

Provided by Kristen Stevens

Categories     Dinner

Time 10h10m

Number Of Ingredients 15

2 medium carrots (chopped)
1 red bell pepper (chopped)
½ medium yellow onion (chopped)
2 inch piece of ginger (minced)
4 cloves garlic (minced)
4 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons soy sauce (sub coco aminos for paleo)
1 tablespoon palm sugar
3 cups chicken stock
4 boneless, skinless chicken thighs
2 15-ounce cans coconut milk
1 lime
8 ounces rice vermicelli (cooked according to package directions (omit for paleo or sub zucchini noodles))
Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper

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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 567 kcal, Carbohydrate 71 g, Protein 31 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1789 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 5 g

CROCK POT THAI CHICKEN COCONUT SOUP



Crock Pot Thai Chicken Coconut Soup image

A creamy crock pot thai chicken coconut soup inspired by a tom kha gai soup. It's easy as tossing it all in!

Provided by Marzia

Categories     Dinner

Time 3h5m

Number Of Ingredients 17

3 tablespoons Thai red curry paste (or more depending on spice preference)
2 cans (27 oz. total) Coconut milk
2 cups chicken or vegetable stock
1 red pepper, large diced
1/2 onion, large diced
10 button mushrooms, sliced
12 - 14 oz. chicken chunks cut into 1/2 inch pieces
Zest of 1 lime
Juice of 2 limes
1/2 cup brown sugar
2 tablespoons fish sauce
2 tablespoons soy sauce
2-inch ginger, grated
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
1/2 bunch cilantro (leaves + stems)
chopped cilantro, handful mung bean sprouts, fresh basil leaves, 8 oz rice vermicelli, cooked according to package directions

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.

COCONUT THAI SHRIMP AND RICE (CROCK POT)



Coconut Thai Shrimp and Rice (Crock Pot) image

This is a slightly spicey, slightly sweet combination of flavors that is sure to suit the pickiest of eaters. Adjust the cayenne to suit your personal taste.

Provided by Bev I Am

Categories     Coconut

Time 29m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 (14 1/2 ounce) cans chicken broth
1 cup water
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2-3/4 teaspoon cayenne, to taste
2 limes, juice and zest of, grated (1/3 cup lime juice)
7 garlic cloves, minced
1 tablespoon minced fresh ginger
1 medium onion, chopped
1 red bell pepper, diced
1 carrot, peeled and shredded
1/2 cup flaked coconut (to taste)
1/2 cup golden raisin
2 cups converted white rice
1 lb peeled and deveined cooked jumbo shrimp, thawed if frozen
2 ounces snow peas, cut into thin strips
toasted coconut, for garnish

Steps:

  • Mix chicken broth, water, coriander, cumin, salt, cayenne, lime zest, lime juice, garlic and ginger in crock pot.
  • Stir in onion, bell pepper, carrot, coconut, raisins and rice.
  • Cover and cook on low setting 3 1/2 hours, or until rice is just tender.
  • Stir in the shrimp and snow peas.
  • Cover and cook another 30 minutes.
  • Serve garnished with toasted coconut.

CROCK POT THAI COCONUT CHICKEN SOUP



Crock Pot Thai Coconut Chicken Soup image

adapted from http://www.365daysofcrockpot.com. My husband goes crazy for this!! We have upped the curry paste as we like it a little spicier

Provided by Indian Momma

Categories     Thai

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 329.7, Fat 13.3, SaturatedFat 11.2, Cholesterol 36.4, Sodium 342.6, Carbohydrate 37.9, Fiber 0.4, Sugar 36.2, Protein 15.2

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I made this soup and did not have a problem with separation. I have had crock pot problems though. Some brands are definatly too hot. My old Rival "Crock Pot" boiled so hard on the lowest setting the lid would rattle. Invest in a good slow cooker if you plan do do alot of slow cooker recipes. Love my kitchen aid! By: Lee
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