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Thai Coconut Chicken Soup




Source of Recipe


Mai Myi


Recipe Introduction


Slow cooker soup that was brought for a pot luck. Yummy



List of Ingredients




1 (14 oz) can coconut milk (lite is okay)
1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
2 cups chicken broth
3/4 lb boneless, skinless chicken breasts or thighs
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
Fresh lime juice, to taste (I used about 2 limes)
1/2 cup cilantro, chopped
Salt and pepper


Recipe



1. Combine milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard. Remove chicken and cut into small pieces or shred and then add back into the crock.
4. Add in lime juice, to taste. Add in plenty of salt and pepper to taste. Ladle into serving bowls and top each bowl with a bit of cilantro.