Slow Cooker Easy Thai Coconut Soup with Lemongrass

(from largomason’s recipe box)

Ingredients

  • 1 (14 oz) can coconut milk (lite is okay)
  • 1 Tbsp Thai curry paste (I used mild)
  • 2 cups water + 2 tsp chicken bouillon granules (or 1 tsp Shirley J chicken bouillon) OR 2 cups chicken broth
  • 3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes (optional)
  • 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

Directions

  1. Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.

  2. ver 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.

  4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.

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