Slow-Cooker Thai Coconut Chicken Soup

By johandi

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Ingredients

• 1 cup diagonally sliced carrots
• 1 large onion, chopped (1 cup)
• 1 medium red bell pepper, cut into strips
• 4 cloves garlic, finely chopped
• 2 tablespoons grated gingerroot
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste
• 1 teaspoon vegetable oil
• 1 1/2 lb boneless skinless chicken thighs
• 2 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (14 oz) coconut milk (not cream of coconut)
• 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons fresh lime juice

Details

Preparation time 30mins
Cooking time 390mins
Adapted from bettycrocker.com

Preparation

Step 1

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
2 Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.
Serving Size: 1 Serving

Calories
240 ,

Total Fat
16g

(Saturated Fat
10g, ),

Sodium
790mg
Total Carbohydrate
9g

(Dietary Fiber
1g ),

Protein
17g ;

% Daily Value*:

Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;

Exchanges:
1/2 Other Carbohydrate; 2 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.