thai chicken and vegetable soup

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Ingredients
  • 1 1/2 pounds skinless, boneless chicken thighs

  • 3 cups cauliflower florets

  • 2 cups bias-sliced carrots(4 medium)

  • 3/4 cup chopped onlions (1 1/2 medium)

  • 1 8-ounce can bamboo shoots, drained

  • 3 tblspn finely chopped lemongrass

  • 3 tblspns greated fresh ginger

  • 4 cloves garlic

  • 1/2 tsp crushed red pepper

  • 2 14 ounce cans reduced-sodium chicken broth

  • 1 15 ounce unsweetened light coconut milk

  • 2 cups fresh snow peas, halved

  • 3 serrano chile peppers, seeded and chopped

  • 1 tblspn finely shredded lime peel

  • 3 tblspn

Directions
  1. Cut chicken into 1-inch pieces. In a 4-5 quart slow cooker combine chicken, cauliflower, carrots, onions, bamboo shoots, lemongrass, ginger, garlic, and crushed red pepper. Pour chicken broth over mixture in cooker.

  2. Cover and cook on low heat setting for 7-8 hours or on high heat setting for 3 1/2-4 hours.

  3. Stir in coconut milk, snow peas, serrano peppers and lime peel. Cover and let stand for 15 minutes.

  4. Because direct contact with chile peppers and serranos contain oils that burn, avoid touching eyes. Wash hands well.


Nutritional Facts

Servings
6
Nutritional facts
Calories 260
Carbs 16g
Protein 27g
Exhanges
1 1/2 vegetable
1/2 other carbo 3 1/2 lean meat
1 1/2 meat

dinner b vitamins chicken anti inflammatory crock pot slow cooker dairy free gluten free main dish

2 replies

Avera
Avera 2009-02-04 23:48:19 -0600 Report

I am so happy to have some great slow cooker recipes to choose from on the site. This one is swesome. It has so many flavors to look forward to.