Crock Pot Thai Coconut Chicken And Rice Soup Recipes

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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



Slow-Cooker Thai Coconut Chicken Soup image

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

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

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



Crock Pot Thai Coconut Chicken Soup image

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

1 (14 ounce) can coconut milk
2 tablespoons Thai curry paste (1 for less spicy tastes)
1 cup water
2 cups chicken broth
3/4 lb skinless chicken breast
4 ounces white mushrooms, sliced
2 fresh lemongrass, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
fresh lime juice, to taste
1/2 cup cilantro, chopped
1 tablespoon fresh ginger, grated
salt and pepper

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