Monday, November 18, 2013

Slow Cooker Thai Coconut Soup

  • 1 (14oz) can light coconut milk
  • 1 tbsp Thai red curry paste (I put a little extra)
  • 3/4 lb boneless, skinless chicken breasts
  • 4 oz white mushrooms, sliced
  • 2 lemongrass stalks
  • fresh lime juice to taste (I used 5, but I like it really tangy)
  • 1/2 cup cilantro, chopped
  • salt and pepper 
  1. Combine coconut milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
  2. Cover and cook on low for 4 hours, or on high for 2-3 hours.
  3. Remove lemongrass stalks and discard. Shred the chicken and mix it.
  4. Add in lime juice, to taste. Salt and pepper to taste. Ladle into serving bowls and top with a bit of cilantro. 
I actually completely ignored the last step because I am super awesome at reading directions. So I squeezed in two limes at step 1 and then by then time it was done was really confused as to why it tasted so bland. So I squeezed three more limes in, added a chicken bouillon cube, extra curry paste, and a bit of soy sauce. It was delicious. Makes about 6 servings.

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