Slow Cooker Thai Coconut Chicken Soup

Name: Slow Cooker Thai Coconut Chicken Soup Recipe
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 4
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 ginger root; 2 tablespoons A Taste of Thai Fish Sauce; 2 tablespoons Patak's Tandoori Curry Paste; 1 teaspoon Carrington Farms coconut oil; 1 1/2 lb boneless skinless chicken thighs; 2 cups Campbell's low-sodium fat-free chicken broth; 1 can (398 ml) A Taste of Thai Lite Coconut Milk; 8 oz sliced fresh button mushrooms (about 3 cups); 1/4 cup chopped fresh basil leaves; 2 tablespoons fresh lime juice (Real Lime)

Minutes to Prepare: 30
Minutes to Cook: 360

Number of Servings: 4

Ingredients

1 cup diagonally sliced carrots1 large onion, chopped (1 cup)1 medium red bell pepper, cut into strips4 cloves garlic, finely chopped2 tablespoons grated ginger root2 tablespoons A Taste of Thai Fish Sauce2 tablespoons Patak's Tandoori Curry Paste1 teaspoon Carrington Farms coconut oil1 1/2 lb boneless skinless chicken thighs2 cups Campbell's low-sodium fat-free chicken broth1 can (398 ml) A Taste of Thai Lite Coconut Milk8 oz sliced fresh button mushrooms (about 3 cups)1/4 cup chopped fresh basil leaves2 tablespoons fresh lime juice (Real Lime)

Directions

Spray a 5 to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, ginger root, fish sauce and curry paste.

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.

Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil.

Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Expert Tips
Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.

Serving Size:�Serves 4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving