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Slow-Cooker Thai Coconut Chicken Soup
Slow-Cooker Thai Coconut Chicken Soup
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Prep Time:
30 minutes
Total Time:
6 hours
Slow cooked Thai coconut chicken soup with veggies and Progresso® broth. Rich and flavorful.
Ingredients:
  • 1 cup diagonally sliced carrots
  • 1 large onion, chopped (1 cup)
  • 1 medium red bell pepper, cut into strips
  • 4 cloves garlic, finely chopped
  • 2 tablespoons grated gingerroot
  • 2 tablespoons fish sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon vegetable oil
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons fresh lime juice
Instructions:
  • Prepare the slow cooker by coating it with cooking spray. Combine carrots, onion, bell pepper, garlic, gingerroot, fish sauce, and curry paste in the slow cooker. In a large skillet, heat oil over medium-high heat and cook the chicken for 6 minutes until browned. Transfer the chicken to the slow cooker on top of the vegetables and pour in the broth.
  • Cover and let it cook on Low heat for 5 hours until the chicken is tender. Take the chicken out from the slow cooker onto a plate and shred it using 2 forks. Put the shredded chicken back into the slow cooker. Add coconut milk, mushrooms, and basil. Cover and cook for an additional 30 minutes until the mushrooms are tender. Stir in lime juice right before serving.

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