As you saw in my last post, America’s Test Kitchen has an awesome new cookbook out. It’s all slow cooker recipes and they are healthy! Buy the Healthy Slow Cooker Revolution cookbook here and read my thoughts about it here. AND don’t forget to scroll to the bottom to enter to win the cookbook (and my latest cookbook too).
Slow Cooker Thai Style Chicken and Coconut Soup
- Cook Time: 3-5 hours
- Total Time: 56 minute
- Yield: 6 servings 1x
- 2 onions, chopped fine
- 3 Tbsp Thai red curry paste
- 1 tsp canola oil
- 4 cups chicken broth*
- 1 Tbsp fish sauce, plus extra for seasoning
- Salt and pepper
- 2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
- 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
- 8 ounces snow peas, strings removed, cut into 1-inch pieces
- 8 ounces white mushrooms, trimmed and quartered
- 1 (13.5 oz) can light coconut milk
- 1/2 cup fresh cilantro leaves
- 1 Tbsp lime juice, plus extra for seasoning
- Microwave onions, curry paste, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, fish sauce, and 1/2 tsp salt. Nestle chicken into slow cooker, cover and cook until chicken is tender, 3 to 5 hours on low.
- Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.
- Microwave bell peppers, snow peas, and mushrooms with 1 Tbsp water in covered bowl, stirring occasionally, until tender, 4 to 6 minutes. Drain vegetables, then stir into soup.
- Microwave coconut milk in bowl until hot, about 2 minutes. Stir into soup along with shredded chicken and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice and season with salt, pepper, extra fish sauce, and extra lime juice to taste. Serve.
Slow Cooker Size: 4-7 quart
Why this recipe works: Since the star of this aromatic Thai soup is the broth, we set out to make it rich and flavorful. After some initial testing, we decided to skip over homemade Thai curry paste, which was a time-consuming a ingredient-intensive endeavor, and reached for the store-bought variety. Using a generous amount of curry paste and blooming it with onions and oil in the microwave worked to deepen the base flavors. For our protein, we added chicken and infused it with rich flavor by poaching the breasts on low in the broth before shredding the meat. To round out our Thai-style soup, we included bell peppers, snow peas, and mushrooms. Quickly steaming the vegetables in the microwave with a small amount of water and adding them to the soup just before serving ensured that they remained fresh and crisp. Stirring in light coconut milk at the end preserved the soup’s clean, fresh taste and added
richness without excess fat.
*To reduce sodium level to 780 mg, use unsalted broth.
- Serving Size: 1 2/3 cup
- Calories: 190
- Sodium: 1030mg
- Fat: 5g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Donna Johnson says
Mexican Lasagna sounds declicious!
I like making soups in my slow cooker. The lentil soup would probably be good.
Nanda Garber says
I really want to make those brownies
The soups are all sounding good to me today!
pulled chicken tacos sound primo to me!
I would like to try the White Bean Chicken Chili recipe. I would love to win these!
The African Beef Stew looks yummy!
I think I'd try lots of them! looks delicious
I think I'd cook my way through the entire book!
Serena DiRienzo says
Thai Chicken with Coconut Curry Sauce … Sounds delicious!
amy tolley (amylynn73) says
i would love to make mexican lasagna or the turkish style eggplant casserole ty for this chance
Jessica B says
I would love to make this Thai chicken soup. I love Thai flavors and this would be perfect on a cold day like today, but I'm pretty sure I'd be happy eating it in the middle of summer.
Chicken with “Roasted” Garlic Sauce
Ohhhhh..! I need this book! I would try the Stuffed Spiced Eggplants withTomatoes and Pine Nuts firdt.. YES, PLEASE! Thanks 🙂
shredded chicken tacos with pineapple salsa – yum!
I can't wait to try thee thai coconut soup!
Shay Akpunonu says
Cuban White Bean and Plantain Chili
Mary Ellen says
Always interested in trying new recipes.
Susan Broughton says
I think there are so many interesting recipes that I would love to try but I am always into trying recipes that I have never tasted before especially from other countries. So I picked the Moroccan Lentil Soup with Mustard Greens. I love mustard greens so it is so great to find a recipe with them in it!
Chinese barbequed chicken thighs sounds amazing! Thanks!
I love Thai food and can't wait to make this soul! Love you blog!
Good Morning….I have always been a slow cooker fan….this book looks wonderful! 🙂 Thanks for the great giveaway and cheers, Valerie 🙂
I would like to try the North African Beef Stew.
Pam Gurganus says
The recipe I most want to make is Hearty Beef and Vegetable Pot Pie.
I love your blog and I love slow cooking!!
Cathy Jeppsen says
I want to make those brownies you posted yesterday!
I'd love to see a clean easy soup recipe
Kimberly Porter says
That avocado quinoa casserole looks great