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Thai Chicken Crockpot Soup (aired 10/5/2010) - KOAM TV 7

Thai Chicken Crockpot Soup (aired 10/5/2010)

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 4 C. homemade or canned low-sodium chicken broth
  • 2 C. carrots, peeled and sliced bias-cut
  • 1 large onion, chopped
  • 2 T. grated fresh ginger root
  • 3 cloves garlic, minced
  • 2 stalks lemongrass, with the outer parts peeled away and the tender white bottom stem, sliced finely
  • 1/2 t. crushed red pepper flakes
  • 1 15-oz. can unsweetened coconut milk
  • 1 medium red or yellow bell pepper, diced
  • 2 4-oz. cans straw mushrooms or button mushrooms
  • 1/3 C. chopped roasted peanuts

Directions

  • In a 3 1/2-quart or larger crockpot, add the chicken, broth, carrots, onion, ginger, garlic, lemongrass and crushed red pepper flakes.
  • Cook on low for six to eight hours or so.
  • Ten minutes before serving, add the coconut milk, bell pepper, drained mushrooms.
  • Cover and let stand five to 10 minutes.
  • Sprinkle peanuts on each serving.

Serves six.

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