Thai Chicken Soup
Ingredients
- 500 g boneless, skinless chicken thighs
- 1 yellow onion diced
- 250 ml (1 cup) diagonally sliced carrots
- 1 red bell pepper sliced
- 1 (227 g / 8 oz) package sliced mushrooms
- 1 head broccoli cut into florets
- Chopped cilantro garnish
- Chopped peanuts garnish
- 2 (400 ml / 14 oz) cans thick coconut milk
- 750 ml (3 cups) chicken broth
- 125 ml (1/2 cup) of the best peanut butter
- 1 (113 g / 4 oz) jar red curry paste start with 60 ml (1/4 cup) and add more to taste
- 30 ml (2 tablespoons) fish sauce
- 75 ml (5 tablespoons) tamari
- 30 ml (2 tablespoons) dark brown sugar
- 4 cloves garlic minced or pressed
- 5 ml (1 teaspoon) ground ginger
- 45 ml (3 tablespoons) lime juice
- Brown rice or noodles for serving
Instructions
Step 0: Chop all the plants and animals
This is prep. Don't put this in the pot yet.
Onions diced, carrots diag'ed, bell pepper sliced, mushrooms sliced, broccoli floretted. If your kids are like mine, blend the onions and broccoli stalks to evade their power-play.
Chop the cilantro and peanuts to garnish with in about 8 hours.
Slice the chicken thighs into narrow strips. (0.5 cm < width < 1.0 cm.)
Step 1: Add non-solids
Grease the crockpot.
Whisk together sauce in crockpot: coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, tamari, dark brown sugar, garlic, and ground ginger. If any of those plants ended up in the blender, mix them in now too.
Step 2: Add solids
Add in the goodies: chicken breasts, onion, carrots, bell pepper, mushrooms, and broccoli.
Step 3: Crock and go
Cover and cook on low. Come back in lotsa hours.
Step 4: Serve
It goes well with rice.
It's probably hotter'n hades – get that soup cooling somewhere.
Add the 45 ml (3 tablespoons) of lime juice.
Put the cilantro and peanuts out in fancy little bowls.