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Slow-Cooker Thai Coconut Chicken Soup
cup diagonally sliced carrots
large onion, chopped (1 cup)
medium red bell pepper, cut into strips
cloves garlic, finely chopped
tablespoons grated gingerroot
tablespoons fish sauce
tablespoons red curry paste
teaspoon vegetable oil
lb boneless skinless chicken thighs
cups Progresso™ chicken broth (from 32-oz carton)
can (14 oz) coconut milk (not cream of coconut)
package (8 oz) sliced fresh mushrooms (about 3 cups)
cup chopped fresh basil leaves
tablespoons fresh lime juice
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.
Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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