Slow-Cooker Thai Coconut Chicken Soup – With Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic
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Slow-Cooker Thai Coconut Chicken Soup - With Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic

Ingredients

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2lb 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


Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, Thai Spice With Coconut Orange and Lemon Smoked 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.

Acknowledgements

Based on a recipe featured on Bettercrocker.com


SMOKED GARLIC

Buy  Barbismoked™ Thai Spice With Coconut Orange and Lemon Smoked Garlic

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