Thai coconut chicken soup
Prep:
30 mins
Cook:
300 mins
Spicy soup with coconut and chilli done in a Thai style, slow cooked for maximum flavour.
1 carrot, peeled and diagonally sliced
1 large onion, chopped
1 red pepper, cut into strips
4 garlic cloves, finely chopped
2 tbsp ginger, grated
2 tbsp fish sauce
2 tbsp Thai red curry paste
1 tsp vegetable oil
400g chicken fillets, cut into chunks
250ml chicken stock
200ml light coconut milk
200g mixed mushrooms, sliced
Handful fresh basil leaves, chopped
2 tbsp fresh lime juice
Fresh red chilli, seeds removed and sliced to serve (optional)
Add the carrots, onion, pepper, garlic, ginger, fish sauce and curry paste to the slow cooker and stir everything well to combine.
Use a large skillet or frying pan and heat the oil.
Lightly brown the chicken, on both sides then add to the slow cooker.
Pour the chicken stock over.
Cover and cook on low for 5 hours.
Stir in the coconut milk, mushrooms and basil.
Cover and cook 30 minutes longer or until the mushrooms are tender.
Stir in lime juice before serving with chilli if desired.
Serves
8
Preparation Time
30 minutes
Cooking Time
300 minutes
Main ingredients
Chicken, Vegetables, Chilli, Stock/Broth
Recipe Type
Soups, Dinner, Slow cooking
Cuisine
Thai
Level of Difficulty
Easy
