This week, I am posting a recipe from Sandra Lee's Slow Cooker Recipes. It is Thai Chicken Soup and it is very easy since you just dump the ingredients and turn on the Crock Pot! Enjoy.
Thai Chicken Soup
1 1/4 pounds of boneless, skinless chicken breasts, diced
2 cans (14 oz each) chicken broth
2 cans (14 oz each) light coconut milk
1 can (15 oz) straw mushrooms, drained [ Polar brand] (note: if you can't find these sliced mushrooms work fine)
3 Tbsp chopped lemongrass
1 Tbsp chopped ginger
2 tsp Thai Seasonings [Spice Island brand]
2 Tbsp lime juice
2 Tbsp chopped cilantro
In a 4-quart slow cooker, stir together all ingredients except lime juice and cilantro until thoroughly combined.
Cover and cook on HIGH setting for 3 1/2 to 4 1/2 hours.
Stir in lime juice and cilantro and serve.
I hope you enjoy this. For more Souper Saturday recipes, head on over to Dandelion Dayz. Thanks, Janel, for hosting!
5 comments:
Sounds delicious! I'm definately gonna have to try this one.
Yum! I love all the ingredients and love that it's in a crockpot. Thanks for sharing!
My husband will LOVE this soup. He loves anything Thai. I can't wait to make it!
Thanks for linking up!
Thanks for stopping by on my SITS day last week...I feel so loved and overwhelmed with all the comments! Sorry it's taken me so long to respond back!
Anything in a crockpot makes me happy! Thanks for sharing
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