Friday, October 19, 2007

Thai Chicken Crockpot Soup

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 C. homemade or canned low-sodium chicken broth
2 C. carrots, peeled and sliced bias-cut
1 large onion, chopped
2 T. grated fresh ginger root
3 cloves garlic, minced
2 stalks lemongrass, with the outer parts peeled away and the tender white bottom stem, sliced finely
1/2 t. crushed red pepper flakes
1 15-oz. can unsweetened coconut milk
1 medium red or yellow bell pepper, diced
2 4-oz. cans straw mushrooms or button mushrooms
1/3 C. chopped roasted peanuts

In a 3 1/2-quart or larger crockpot, add the chicken, broth, carrots, onion, ginger, garlic, lemongrass and crushed red pepper flakes. Cook on low for six to eight hours or so.

Ten minutes before serving, add the coconut milk, bell pepper, drained mushrooms. Cover and let stand five to 10 minutes. Sprinkle peanuts on each serving.

Serves six.

Courtesy of All Recipes

1 comment:

Julie T said...

This looks fab! Anything with coconut milk is high on my list! I have never used lemongrass...where do you find it? Let's have this for lunch one day next month!