Slow cooker Thai coconut chicken soup - Printable Version +- Scivillage.com Casual Discussion Science Forum (https://www.scivillage.com) +-- Forum: Culture (https://www.scivillage.com/forum-49.html) +--- Forum: Food & Recipes (https://www.scivillage.com/forum-121.html) +--- Thread: Slow cooker Thai coconut chicken soup (/thread-2954.html)

Slow cooker Thai coconut chicken soup - Magical Realist - Oct 18, 2016 This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup. Ingredients 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 lb boneless skinless chicken thighs 2 cups Progresso™ chicken broth (from 32-oz carton) 1 can (14 oz) coconut milk (not cream of coconut) 1 package (8 oz) sliced fresh mushrooms (about 3 cups) 1/4 cup chopped fresh basil leaves 2 tablespoons fresh lime juice Directions 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. http://www.bettycrocker.com/recipes/slow-cooker-thai-coconut-chicken-soup/7cc193b0-0b00-4ff5-9527-ae68db64039b