Dinner

Slow Cooker Thai Coconut Chicken Soup is for Dinner.

Slow Cooker Thai Coconut Chicken Soup takes 30 minutes to prepare.

Slow Cooker Thai Coconut Chicken Soup takes 360 minutes to cook.

Slow Cooker Thai Coconut Chicken Soup makes 4 servings.

The ingredients for Slow Cooker Thai Coconut Chicken Soup are:

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 ginger root
2 tablespoons A Taste of Thai Fish Sauce
2 tablespoons Patak's Tandoori Curry Paste
1 teaspoon Carrington Farms coconut oil
1 1/2 lb boneless skinless chicken thighs
2 cups Campbell's low-sodium fat-free chicken broth
1 can (398 ml) A Taste of Thai Lite Coconut Milk
8 oz sliced fresh button mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice (Real Lime)

Here is how you make Slow Cooker Thai Coconut Chicken Soup:

Spray a 5 to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, ginger root, 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.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.Expert TipsSubstitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry.

The nutritional information for Slow Cooker Thai Coconut Chicken Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 301.1

• Total Fat: 13.3 g
• Cholesterol: 127.5 mg
• Sodium: 1,225.9 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 2.6 g
• Protein: 35.6 g