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.
- 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)
- Add all ingredients except mushrooms and cilantro to slow cooker.
- Set slow cooker to low for 5-7 hours or high for 3-4 hours.
- Add mushrooms in last 30 minutes of cooking.
- Garnish with cilantro.