I love browsing through new cookbooks at the library and I picked a new one up a few weeks ago, Healthy Slow Cooker Cookbook by The American Heart Association.
I have been looking for more slow cooker soup recipes since fall is almost upon us. I am hoping to try a new soup recipe every week so we don’t get burnt out on the same things over and over. The first one I tried was the Thai Coconut-Chicken Soup and it was so good. It was light but filling at the same time. I paired it with some Trader Joe’s Garlic Tandoori Nann Bread. It was a great Sunday Afternoon meal with little to no work put in.
Thai Coconut-Chicken Soup
Ingredients
1 pound boneless, skinless chicken breast, cut into 1/2 inch cubes
2 cups chicken broth
1 medium carrots, sliced into matchstick-size strips
1 TBS minced peeled gingerroot
1 medium fresh serrano pepper, seeds and ribs discarded
2 medium garlic cloves, minced
1/2 tsp grated lime zest
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1 cup coconut milk
1/2 medium red bell pepper, cut into matchstick-size strips
3 oz shiitake mushrooms (I used portabello)
1/4 cup snipped fresh cilantro
1/4 cup slice green onions (green and white parts)
In the slow cooker, stir together the chicken broth, carrot, gingerroot, serrano pepper, garlic and lime zest, Cook, covered, on low for 5-6 hours, or on high for 2 1/2-3 hours.
Stir in the coconut milk, bell pepper and mushrooms. Re-cover the slow cooker. If using the low, change it to high. Cook for 15-20 minutes, or until the vegetables are tender-crisp. Serve the soup sprinkled with the cilantro and green onions.
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