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Chicken Soup

jd50aejd50ae West Gnawed Pencil, TNPosts: 7,934 ✭✭✭✭✭
Slow-Cooker Thai Coconut Chicken Soup


1 cup diagonally sliced carrots 
1 large onion, chopped (1 cup) 
1 medium red bell pepper, cut into strips 
4 cloves garlic, finely chopped 
2 tablespoons grated gingerroot 
2 tablespoons fish sauce 
2 tablespoons red curry paste 
1 teaspoon vegetable oil 
1 1/2 b boneless skinless chicken thighs 
2 cups chicken broth (from 32-oz carton) 
1can (14 oz) coconut milk (not cream of coconut) 
1package (8 oz) sliced fresh mushrooms (about 3 cups) 
1/4 cup chopped fresh basil leaves 
2 tablespoons fresh lime juice 


1. 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.
2. 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.


  • peter4jcpeter4jc Milwaukee, WIPosts: 8,553 ✭✭✭✭✭
    Step 3) Light a 5 Vegas Gold and wait.
    "I could've had a Mi Querida!"   Nick Bardis
  • EmceeEmcee Pensacola, FLPosts: 132 ✭✭✭
    This sounds amazing
  • MikeToddMikeTodd IndianaPosts: 970 ✭✭✭✭✭
    Add chicken feet for increased flavor! We save the feet from the ones we butcher and make the best stock out of them!!!
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