Thai-Style Chicken Soup

Name: Thai-Style Chicken Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 serving(s)
Ingredients: 2 onions, minced; 6 garlic cloves, minced; 29.58 ml grated fresh ginger (or minced); 14.79 ml vegetable oil; 946.36 ml low sodium chicken broth; 2 (793.78 g) can coconut milk; 2 stalk lemongrass, bottom 5 inches only, bruised; 2 carrots, peeled and sliced 1/4 inch thick; 44.37 ml fish sauce; 10 cilantro stems, tied together with twine; 680.38 g boneless skinless chicken thighs, trimmed; salt; pepper; 226.79 g white mushrooms, trimmed and sliced thin; 44.37 ml fresh lime juice; 14.79 ml sugar; 9.85 ml Thai red curry paste; 118.29 ml fresh cilantro leaves; 2 fresh bell peppers, seeded and thinly sliced (Thai, serrano, or jalapeno); 2 scallions, sliced thin; lime wedge, for serving

Submitted by ratherbeswimmin

"American's Test Kitchen"

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Ready In:: 6hrs 30mins
Ingredients:: 21
Serves:: 8

ingredients

2 onions, minced
6 garlic cloves, minced
29.58 ml grated fresh ginger (or minced)
14.79 ml vegetable oil
946.36 ml low sodium chicken broth
2 (793.78 g) can coconut milk
2 stalk lemongrass, bottom 5 inches only, bruised
2 carrots, peeled and sliced 1/4 inch thick
44.37 ml fish sauce
10 cilantro stems, tied together with twine
680.38 g boneless skinless chicken thighs, trimmed
salt
pepper
226.79 g white mushrooms, trimmed and sliced thin
44.37 ml fresh lime juice
14.79 ml sugar
9.85 ml Thai red curry paste
Garnishes
118.29 ml fresh cilantro leaves
2 fresh bell peppers, seeded and thinly sliced (Thai, serrano, or jalapeno)
2 scallions, sliced thin
lime wedge, for serving

directions

Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker.
Season chicken with salt and pepper and nestle into slow cooker.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
Discard lemon grass and cilantro stems.
Stir in mushrooms, cover and cook on HIGH until mushrooms are tender, 5-15 minutes.
Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes.
Season with salt and pepper to taste and serve with garnishes.

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Reviews

We've eaten Thai Coconut Chicken soup many, many times at Thai Restaraunts, but this is undoubtedly the best version we've ever tasted. The flavors are complex, yet subtle. Every bite gives you hints of ginger, lime, lemongrass, cilantro, red curry, etc. It is really amazing, and definitely worth the little extra time it takes to make it work in the crock pot.

meganmcq