Slow Cooker Thai Coconut Soup

This week I have 4 crock pot meals on the dinners list! I don’t know about you, but even with the two of us, I make a meal plan every single week and stick it on dropbox so my husband has access to it. We’re the kind of couple that keeps digital copies of everything! I love planning out our meals each week because it helps to keep me organized since I do all the shopping and most of the cooking/baking. We are also lucky enough to have a grocery store out here in Las Vegas that delivers, so I know exactly what I need each week and I do not have the chance to really impulse buy, they even let me use all my coupons online. I love it!

Every time we order Thai, I get my favorite soup, Tom kha kai or it’s also called Chicken Galangal Soup. Basically it’s a spicy hot soup made with coconut milk, ginger, lemon grass and chicken. The place I order from also puts mushrooms and chicken in the soup. So I tried to replicate it the best I could…with the ingredients I have access to at my local grocery store – without going to a specialty foods store. It came out close, not exact, but still really yummy! I can’t for the life of me find lemon grass at our grocery store, so I just substituted the lemon grass for lemon zest. If you also like mushrooms in this soup, I would recommend adding them in the last 30-45 minutes of slow cooking.

Slow Cooker Thai Coconut Soup
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious blend of traditional Thai cuisine and classic chicken soup
Ingredients
  • 2 tbsp Ginger (fresh grated)
  • 1 tbsp Salt
  • 1 whole Lemon (zested)
  • 2 tsp Red Curry Paste
  • 4 cups Chicken Broth
  • 3 tbsp Fish Sauce
  • 1 tbsp Light Brown Sugar
  • 3 (13.5oz) cans Coconut Milk
  • ½ lb Mushrooms (any variety or mixed)
  • 1 lb Chicken (can be frozen)
  • 1 whole Lime (squeezed, or you can use 2 tbsp lime juice)
  • ¼ cup Cilantro (chopped)
Instructions
  1. Add all ingredients except mushrooms and cilantro to slow cooker.
  2. Set slow cooker to low for 5-7 hours or high for 3-4 hours.
  3. Add mushrooms in last 30 minutes of cooking.
  4. Garnish with cilantro.

 

Comments

  1. This sounds great… if you did have access to lemongrass, how much would you suggest putting in there?

    • Hi Helen, I am reading that 2 stalks of lemongrass are equivalent to 1 whole zested lemon. I would love to try this again with lemongrass! Let me know how it turns out for you!

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