SLOW-COOKER THAI COCONUT CHICKEN SOUP
This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h
Yield 9
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, 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.
Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg
THAI COCONUT CHICKEN SOUP
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze. Makes: 2 quarts
- For the soup: Bring 4 cups of stock to a boil over medium heat in a soup pot. Add the lime leaves, chiles, garlic, ginger and lemongrass. Lower the heat to medium-low; cover the pot and gently simmer to let the spices infuse the broth, about 10 minutes.
- Uncover the pot and stir in the chicken, coconut milk, mushrooms, fish sauce, sugar and lime juice. Simmer to heat the chicken through, about 5 minutes. Sprinkle with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with the cilantro. Be careful to avoid chewing the lemongrass, ginger or lime leaves.
COCONUT CHICKEN CURRY - CROCK POT
Make and share this Coconut Chicken Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium fry pan.
- Add chicken breasts and brown on both sides.
- Place potatoes and onion in crock pot.
- Place chicken breasts on top.
- Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
- Add to crock pot.
- Cover and cook on low 6 to 8 hours.
- One half hour before serving, add peas on top of chicken mixture.
- Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
- Serve over rice or Asian noodles, if desired.
CROCK POT THAI COCONUT CHICKEN SOUP
adapted from http://www.365daysofcrockpot.com. My husband goes crazy for this!! We have upped the curry paste as we like it a little spicier
Provided by Indian Momma
Categories Thai
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger 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.
- 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
Nutrition Facts : Calories 329.7, Fat 13.3, SaturatedFat 11.2, Cholesterol 36.4, Sodium 342.6, Carbohydrate 37.9, Fiber 0.4, Sugar 36.2, Protein 15.2
THAI COCONUT CHICKEN SOUP (NOODLE BOWL)
Why go out for Thai when you can make this easy, quick, and delicious noodle bowl at home?
Provided by Lux
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
- Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
- Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
- Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
- Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 58.5 g, Cholesterol 22.1 mg, Fat 22.9 g, Fiber 3 g, Protein 13.1 g, SaturatedFat 18.8 g, Sodium 2119.5 mg, Sugar 3.4 g
SLOW COOK THAI CHICKEN
Slow cooked chicken breasts in a rich, peanutty, slightly spicy sauce. Serve over rice.
Provided by DELTAQUEEN50
Categories World Cuisine Recipes Asian Thai
Time 5h20m
Yield 6
Number Of Ingredients 16
Steps:
- Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
- Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
- Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 18.3 g, Cholesterol 61.2 mg, Fat 23.3 g, Fiber 4.3 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 1118.5 mg, Sugar 6 g
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