Crockpot recipes |
Thai Chicken Soup |
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| 1 pound skinned boned chicken breast or thighs -- rinsed, and cut into 3/4" pieces 4 cups chicken broth 2 cups diagonally sliced carrots 1 large onion -- chopped 2 tablespoons grated ginger root 3 garlic cloves -- minced 2 lemon grass stalks -- cut 1" pieces (or 1 tspn finely-shredded lemon peel) 1/2 teaspoon crushed red pepper 1 can unsweetened coconut milk - (15 oz) 1 medium red, yellow and/or green bell pepper -- cut 1/2" pieces 2 cans straw or button mushrooms - (4 oz ea) -- drained 1/4 cup snipped cilantro 1/3 cup chopped roasted peanuts |
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In a 3 1/2-, 4- or 5-quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper. Cover; cook on LOW-heat setting 6 to 7 hours or HIGH-heat setting 3 to 3 1/2 hours. If necessary, skim off fat. Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving. |
