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Thai Chicken Soup

1 pound skinless, boneless chicken breast or thighs, cut into 3/4-inch pieces
2 cans (16 ounces each) chicken broth
8 carrots, diagonally sliced
1 large onion, chopped
1 piece (2 inches) ginger root, grated
3 cloves garlic, minced
2 stalks lemongrass, cut into 1-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon crushed red pepper
1 can (15 ounces) unsweetened coconut milk
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
2 cans (4 ounces each) straw or button mushrooms, drained
1/4 cup chopped cilantro
1/3 cup chopped roasted peanuts


Combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper in a slow cooker. Cover; cook on low-heat setting 6-7 hours or high-heat setting 3 to 3 1/2 hours. If necessary, skim off fat.

Stir in coconut milk, bell pepper, mushrooms and cilantro. Cover; let stand 5-10 minutes. Discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

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