Sunday, September 30, 2012

Slow Cooker Thai Coconut Soup

1 (14 oz) can coconut milk
1 Tbsp Thai curry paste
2 cups water
2 tsp chicken bouillon granules
3/4 lb boneless, skinless chicken breasts or thighs, cut into small cubes 
4 oz white mushrooms, sliced
2 lemongrass stalks, bruised 
2 limes, juiced
1/2 cup cilantro, chopped
Salt and pepper

1.  Combine milk, curry paste, water, bouillon, chicken, mushrooms and lemongrass in slow cooker.
2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3.  Remove lemongrass and discard.
4.  Add in juice of limes and cilantro.  Plenty of salt and pepper to taste.  Stir and serve.

Recipe found HERE

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