| Thai Chicken Soup Slow cooker recipe Serves 6 5 cups chicken stock 4 chicken breast 2 Cups sliced shiitakes mushrooms 1 14 ounce can coconut milk 1 cup green onions, thinly sliced 1 cup carrots, thinly sliced 1 cup water ½ cup cilantro, chopped ¼ cup basil, sliced 2 Tablespoon vegetable oil 2 shallots minced 2 Tablespoons Kosher salt 2 Tablespoons lemongrass, minced 2 Tablespoons ginger, minced 2 Tablespoons fish sauce 2 Tablespoons fresh lime juice 1 teaspoon red curry paste 2 Thai peppers 2 star anise 1 teaspoon red curry paste ¼ teaspoon black pepper Preheat crock-pot or slow cooker on high. Get a large frying pan over medium heat. Add oil to pan. Season both sides of chicken with half the kosher salt and the black pepper. Add chicken to the pan and brown on each side. This will take 10-12 minutes. Remove chicken from pan to a plate. Add ginger shallots, and lemongrass and cook for 1 minute. Add curry paste, peppers, mushrooms, and the rest of the salt. Cook and stir for 2 more minutes. Add this mixture to the slow cooker. Add chicken stock, fish sauce, star anise. Stir, add the chicken. Reduce the heat to low and cook for 4 ½ hours. After time is up remove chicken and slice or break up bite size pieces. Remove the skin and the bones and add chicken back to slow cooker. Add the coconut milk, carrots, lime juice, green onions, cilantro and basil. Check for seasoning. If you need a little more salt add it. Stir one final time. Serve hot. Enjoy. Peace, CK |
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