Name: Easy Thai Coconut Soup with Lemongrass
Prep time: 10 min
Cook time: PT-476025H30M39S
Ingredients: 1 (14 oz) can coconut milk; 1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store); 2 cups chicken broth; 1 lb boneless, skinless chicken breasts or thighs, cut into cubes; 6 oz white mushrooms, sliced; 2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section); 2 fresh limes, juiced; 1/2 cup cilantro, chopped; Salt and pepper

Description

If you love the coconut soup when you go to Thai restaurants, you will love this soup

Ingredients

Scale

1 (14 oz) can coconut milk
1 Tbsp Thai red curry paste (I used mild, find it in the Asian section of the grocery store)
2 cups chicken broth
1 lb boneless, skinless chicken breasts or thighs, cut into cubes
6 oz white mushrooms, sliced
2 Tbsp lemongrass stir-in paste (you can find this by the herbs in the produce section)
2 fresh limes, juiced
1/2 cup cilantro, chopped
Salt and pepper

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Instructions

Combine coconut milk, red thai curry paste, broth, chicken, mushrooms, lemongrass paste in your slow cooker.
Cover and cook on low for 4 hours or on high for 2-3 hours.
Stir in lime juice and cilantro. Salt and pepper to taste.
Ladle into bowls and serve.

Notes

Ideal Slow Cooker Size: 6 quart*

Click here for the Instant Pot version of this recipe.

Category: Soup
Method: Slow Cooker