Crock Pot Thai Chicken Coconut Soup
A creamy crock pot thai chicken coconut soup inspired by a tom kha gai soup. It's easy as tossing it all in!
Servings: 4 large servings or 6 small
Ingredients
- 3 tablespoons Thai red curry paste or more depending on spice preference
- 2 cans 27 oz. total Coconut milk
- 2 cups chicken or vegetable stock
- 1 red pepper large diced
- 1/2 onion large diced
- 10 button mushrooms sliced
- 12 - 14 oz. chicken chunks cut into 1/2 inch pieces
- Zest of 1 lime
- Juice of 2 limes
- 1/2 cup brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2- inch ginger grated
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 bunch cilantro leaves + stems
Serve with:
- chopped cilantro handful mung bean sprouts, fresh basil leaves, 8 oz rice vermicelli, cooked according to package directions
Instructions
- Start by blending 1 can of the coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves + stems, lime juice, fish sauce, and soy sauce in a blender. Blend until smooth.
- Pour into crockpot along with second can of coconut milk, chicken/vegetable stock, lime zest, chicken pieces. Let cook on high for 3-4 hours or on low for 6-8 hours. When 20 (40 on low setting) minutes remain, add the onions, red bell peppers, and button mushrooms.
- To serve: Place desired amount of vermicelli in bowl, pour soup on top and serve with fresh cilantro leaves, mung bean sprouts and torn basil leaves.
