Slow Cooker Crock Pot Thai Coconut Chicken Soup Food

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 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.

SLOW COOKER CHICKEN COCONUT SOUP

Steps:

• In a sauce pan over medium high heat add a drizzle of olive oil and shallots cooking for a few minutes until shallots start to soften. Stir in garlic, ginger and curry paste cooking for another 1-2 minutes then scrape into slow cooker. Put sauce pan back on heat.
• Turn heat up to high. Add another drizzle of olive oil if necessary. Salt and pepper both sides of the chicken and add to sauce pan. Quickly sear each side of the chicken and add to slow cooker.
• Drop carrots and lemon grass into slow cooker.
• In a large bowl mix together broth, one can of coconut milk, sugar and fish sauce. Pour over chicken, carrots and lemon grass.
• Toss in cilantro sprigs and kaffir lime leaves. Cook on high 3-4 hours.
• One hour before soup is ready add one can of coconut milk and sliced mushrooms.
• When ready to serve remove cilantro sprigs, lemongrass, lime leaves and chicken. Shred chicken with two forks or fingers. Return shredded chicken to slow cooker.
• Scoop into serving bowls and garnish with chopped cilantro, green onions and a squeeze of fresh lime juice. Serve immediately.

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 THAI CHICKEN

Steps:

• Place chicken in crockpot.
• Mix other ingredients except cilantro.
• Pour over chicken.
• Cook for 4 hours on low.
• Sprinkle cooked chicken with cilantro. This is great served with rice!

SLOW COOKER/CROCK POT THAI CHICKEN CURRY

Steps:

• Add everything to crock pot EXCEPT coconut milk and any fresh vegetables.
• stir well, ensuring chicken bouillon and sugar is dispersed.
• cook on high for 3 hours or until chicken is thoroughly cooked.
• add fresh vegetables and cook for an additional hour or until vegetables are done.
• add coconut milk and stir (coconut milk goes last because it can separate if heated too high).
• heat until desired temperature or eat immediately.
• serve with white rice or coconut rice.

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.