Thai Chicken Soup: Date Added: 12 Nov 2009
Listed in: Crockpot / Crockpot - Soups

1 pound skinned boned chicken breast or thighs -- rinsed, and cut into 3/4" pieces
4 cups chicken broth
2 cups diagonally sliced carrots
1 large onion -- chopped
2 tablespoons grated ginger root
3 garlic cloves -- minced
2 lemon grass stalks -- cut 1" pieces
(or 1 tspn finely-shredded lemon peel)
1/2 teaspoon crushed red pepper
1 can unsweetened coconut milk - (15 oz)
1 medium red, yellow and/or green bell pepper -- cut 1/2" pieces
2 cans straw or button mushrooms - (4 oz ea) -- drained
1/4 cup snipped cilantro
1/3 cup chopped roasted peanuts

In a 3 1/2-, 4- or 5-quart crockery cooker, combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper. Cover; cook on LOW-heat setting 6 to 7 hours or HIGH-heat setting 3 to 3 1/2 hours.

If necessary, skim off fat. Stir coconut milk, bell pepper, mushrooms and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes. Remove and discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

This recipe yields 6 servings.

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