Thai-Style Chicken Soup
adapted from America's Test Kitchen Slow Cooker Revolution
Ingredients
- 1 onion, minced
- 4 garlic cloves, minced
- 2 Tbs Garden Gourmet ginger
- 1 tbs olive oil
- 2 cups chicken broth
- 1 - 14 ounce can of coconut milk
- 2 Tbs Garden Gourmet lemon grass
- 1 carrot, peeled and sliced 1/4 inch thick
- 2 tablespoons fish sauce
- 10 cilantro stems, tied together with twine
- 1 lb bonesless, skinless chicken thigh
- 6 ounces sliced white mushrooms
- 1 1/2 Tbs of lime juice
- 1/2 Tbs sugar
- 2 tsp Thai red curry paste
Directions
- Microwave onions, garlic, ginger and oil in a bowl, stirring occasionally, until onions are softened, about 5 minutes and transfer to slow cooker
- Stir borth, 1/2 can coconut milk, lemon grass, carrots, 1 tbs fish sauce, and cilantro stems into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker
- Cover and cook until chicken is tender, 4 to 6 hours on low.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Discard lemon grass and cilantro stems
- Stir in mushrooms, cover and cook on high until mushrooms are tender (5-15 minutes). Microwave remaining can of coconut milk in bowl until hot, then whisk in remaining tablespoon of fish sauce, lime juice, sugar, and curry paste to dissolve.
- Stir hot coconut mixture and shredded chicken until soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste.
SO... in the interest of full disclosure, I forgot to add the second half of the coconut milk (I actually added the whole can from the beginning), the additional fish sauce, the lime juice, sugar, and curry. When I realized I'd forgotten those things, I stirred two tsp of Thai chili garlic sauce into the soup to give it a kick.
Yes, it was still really good, but I can only imagine how much better it would have been if I would have remembered the rest of the ingredients. Hopefully, y'all won't make my mistake!
~ Enjoy!
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