KOAM TV 7 Joplin and PittsburgThai Chicken Crockpot Soup (aired 10/5/2010)

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.