Slow-Cooker Thai Coconut Chicken Soup

• Gluten free

• Meat

  • 1 1/2 lb Chicken thighs, boneless skinless

• Produce

  • 1/4 cup Basil, fresh leaves
  • 1 cup Diagonally sliced carrots
  • 4 cloves Garlic
  • 2 tbsp Gingerroot
  • 1 package Mushrooms, fresh
  • 1 Onion, chopped (1 cup, large
  • 1 Red bell pepper, medium

• Canned Goods

  • 1 can Coconut milk
  • 2 cups Progresso chicken broth
  • 2 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce
  • 2 tbsp Lime juice, fresh

• Oils & Vinegars

  • 1 tsp Vegetable oil

Found on bettycrocker.com

Description

Ingredients

• 1 cup diagonally sliced carrots
• 1 large onion, chopped (1 cup)
• 1 medium red bell pepper, cut into strips
• 4 cloves garlic, finely chopped
• 2 tablespoons grated gingerroot
• 2 tablespoons fish sauce
• 2 tablespoons red curry paste
• 1 teaspoon vegetable oil
• 1 1/2 lb 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, 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.

Nutrition