Crock Pot Thai Coconut Chicken Soup Food

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.

SLOW COOKER CROCK POT THAI COCONUT CHICKEN SOUP RECIPE

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.

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.

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.

COCONUT THAI SHRIMP AND RICE (CROCK POT)

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

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.