Slow Cooker Thai Coconut 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.

SLOW COOKER CHICKEN COCONUT SOUP

Steps:

• Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours.
• Remove 2 pieces of ginger. Stir in Napa cabbage and scallions. Break cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.
• Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil. Serve hot.

THAI COCONUT CHICKEN SOUP

Steps:

• For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
• Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
• For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
• Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.

SLOW COOKER COCONUT MILK-GINGER CHICKEN

Steps:

• In slow cooker pot, combine coconut milk, water, tomato paste, fish sauce (or soy sauce), garlic, ginger, sugar, cayenne pepper, salt. Using a whisk, gently combine all ingredients together well to dissolve the tomato paste.Add chicken, potatoes and carrots.
• Cook on High for 4-5 hours. Stir about 2 times during cooking. Depending on how thick you cut your potatoes and carrots, cooking time will vary. After about the 3rd hour, pierce the chicken, potatoes and carrots to check for tenderness.
• Serve with rice, pasta, noodles or bread for dipping.

SLOW COOKER THAI CHICKEN SOUP #SOUPERJANUARY

Steps:

• In a medium heat-proof bowl, microwave onions, garlic, ginger, and oil. Cook for 5 minutes, stirring occasionally, until the onions are softened.
• In the slow cooker add the broth, 1 can of coconut milk, lemon grass, carrots, 1 tablespoon fish sauce, and cilantro stems. Give it a quick stir, then add the chicken to the pot, nestling it into place. Cover and cook on low until the chicken is tender, about 4-6 hours.
• Transfer chicken to cutting board, and let it cool slightly before shredding with 2 forks. Let the soup sit for 5 minutes, then remove the fat from the surface. Remove lemon grass and cilantro and discard.
• Stir in the mushrooms, cover and cook on high until mushrooms are tender, 10-15 minutes. Microwave the remaining can of coconut milk in a small bowl until warm, about 1-2 minutes. Add it to the pot along with the remaining 2 tablespoons of fish sauce, lime juice, sugar, and curry paste.
• Add the shredded chicken and let it heat through, about 5 minutes. Season with salt and pepper and serve with garnishes.

SLOW COOKER THAI CURRIED CHICKEN SOUP

Steps:

• Salt and pepper the chicken breasts. Set aside.
• Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1-2 minutes, until tender.
• Stir in the chicken and cook while stirring 5-8 minutes, until browned and no longer pink.
• Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours.
• Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.

EASY SLOW COOKER THAI NOODLE SOUP

Steps:

• Combine red curry paste, brown sugar, garlic, cilantro, red pepper, onion, ginger, and red chili in a food processor or blender, and process until a paste forms.
• Add the paste to the slow cooker and stir in coconut milk and chicken stock. Add the chicken to the slow cooker, cover and cook on high for 4 hours, or low for 8 hours.
• Add in the peas and rice noodles and cook for ½ hour longer. Stir in lime zest, lime juice and fish sauce and season to taste with salt.
• Serve in bowls topped with cilantro, green onions, additional red chiles and lime wedges.

SLOW COOKER THAI CHICKEN CURRY

Steps:

• Whisk together coconut milk and curry paste in a slow cooker. Add chicken, bell peppers, onion, and garlic.
• Cook on Low, stirring halfway, until chicken juices run clear and the vegetables are cooked through, 4 to 5 hours.
• Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
• Serve chicken curry over cooked rice. Garnish with coconut and raisins.

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.

COCONUT LIME CHICKEN SOUP

Steps:

• Remove and discard skin and bones from chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 teaspoons Thai seasoning and salt. Bring to boiling; reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
• To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges. Makes 4 servings.

COCONUT CURRY CHICKEN SOUP (SLOW COOKER RECIPE)

Steps:

• Brown chicken breasts in a large skillet over medium-high heat for about 2 minutes per side. Transfer chicken breasts to the slow cooker.
• Stir all other ingredients together except cilantro and lime slices, mixing until paste is completely dissolved. Pour into crockpot over chicken. Fold in onion, mushrooms and pepper and stir well.
• Cook on low for 6 hours.
• Shred chicken into chunky pieces and stir back into the soup before serving.

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 CHICKEN NOODLE SOUP

Steps:

• In the bowl of your slow cooker, combine the ginger, garlic, curry paste, fish sauce, honey, chicken stock, 1 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine. Add in the chicken, onion and bell pepper.
• Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours. Remove top and stir in the coconut milk and noodles. Cover and continue to cook on LOW for 8-15 minutes or until pasta is tender*.
• Just before serving, stir in the cilantro and lime juice. Taste and adjust for seasoning with salt and pepper.
• Ladle the soup into serving bowls and top with desired garnishes. Enjoy!

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.

EASY THAI COCONUT SOUP WITH LEMONGRASS

Steps:

• Combine coconut milk, red thai curry paste, broth, chicken, mushrooms, lemongrass paste in your slow cooker.
• Cover and cook on low for 4 hours or on high for 2-3 hours.
• Stir in lime juice and cilantro. Salt and pepper to taste.
• Ladle into bowls and serve.

SLOW COOKER TOM KHA THAI COCONUT SOUP

Steps:

• In your slow cooker, add the coconut milk, red curry paste, lemongrass paste, chicken broth and sliced mushrooms.
• Turn your slow cooker on low, and allow the mixture to cook for around 4 hours.
• Add the chopped chicken, fresh lime juice, salt and pepper, then cook for another hour.
• Using a ladle, pour your Thai coconut soup into deep soup bowls, then sprinkle a bit of cilantro over the top
• Ladle into serving bowls and top each bowl with a bit of cilantro. You can also serve over with rice for a heartier meal.

SLOW COOKER CHICKEN THAI SOUP

Steps:

• Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
• Cover and cook on high for 4 hours.
• Add in the peas and cook for 30 minutes longer.
• Stir in lime juice and serve with cilantro and white rice.

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.

SLOW COOKER THAI CHICKEN AND BUTTERNUT SOUP

Steps:

• Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker.
• Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start).
• Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
• Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
• Using an immersion blender, puree the squash and broth mixture until very smooth. (If you don't have an immersion blender, let the soup cool a bit and, working in batches, puree in a food processor or blender until smooth).
• Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
• Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.
• Garnish with peanuts or cashews, if desired.

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 THAI SOUP WITH CHICKEN AND WILD RICE

Steps:

• Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
• Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
• Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
• Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less "chunky" soup, stir in additional broth.
• Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.

THAI COCONUT CHICKEN SOUP (TOM KHA GAI)

Steps:

• Bring chicken stock or water to the boil, add galangal, lemon grass, kafir lime leaves, coriander stalks and boil for 5 minutes until fragrant.
• Add chicken breast to the soup, boil for another 5 minutes until cooked.
• Add a pinch of sugar, coconut milk, chillis, cherry tomatoes and mushroom. Bring the soup to the boil again.
• Take off the heat. Season with lime juice and fish sauce. Add coriander leaves and spring onions.

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.

THAI COCONUT AND CHICKEN SOUP

Steps:

• Take lemon grass stalks and remove outside layers. Take meat tenderizer and break open stalks.
• Combine lemongrass, broth, fish sauce, sugar, ginger, lime zest, shallot, chile, chicken, and mushrooms in the slow cooker.
• Cover and cook on high for 2 1/2 hours or on low for 6 hours.
• Add coconut milk and carrot, and cook on high 30 minutes longer.
• Add in lime juice and basil. Top with lime wedges, scallions and basil.

SLOW COOKER TOM KHA SOUP (THAI COCONUT CHICKEN SOUP)

Steps:

• Add onion, garlic, jalapeño or chile, galangal or ginger, lemongrass, red curry paste, and chicken broth to slow cooker. Cover with lid.
• Cook on high heat for 2 to 3 hours, or low heat for 4 to 6 hours. After cook time is up, sieve out everything with a slotted spoon.
• Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Cook on high heat 1 hour or low heat 2 hours, or until chicken breast pieces are cooked through. After cooking, add sugar, fish sauce, and lime juice, plus more of each to taste. Ladle into serving bowls and top with sliced green onions and fresh cilantro.