|
|
| |
Crockpot Thai Chicken Soup |
|
|
| |
|
| Ingredients - |
| |
1 pounds Skinless, Boneless Chicken Thighs, cut into 1-inch pieces
4 cup homemade or canned Chicken Broth
2 cup Carrots, peeled and sliced bias-cut
1 large Onion, chopped
2 tablespoon 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 teaspoon crushed Red Pepper Flakes
1 (15 ounces) can Unsweetened Coconut Milk
1 medium Yellow Bell Pepper, diced
2 (4 ounces each) cans Straw Mushrooms or Button Mushrooms
1/3 cup chopped Roasted Peanuts |
| |
| Preparation: |
| |
| 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. 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. |
| |
|
|
|
|
|
|
