Slow Cooker Crock Pot Thai Coconut Chicken Soup Recipe
Easy to make Crock Pot Thai Coconut Chicken Soup Recipe
Servings 8
Calories 195kcal
Equipment
- Slow cooker
Ingredients
- 2– 3 cups Chicken cooked, diced
- ¼ Cups Cream of Coconut
- 2– 3 cups Chicken or vegetable broth
- 2 Carrots medium, peeled and diced
- ½ Sweet pepper any color
- 2 teaspoon Ginger ground
- 1 teaspoon Garlic minced
- 1 ½ Tablespoon Fish sauce optional
- ½ teaspoon White Sugar
- Lime Juice As desired
- Cilantro As desired
Instructions
- Mix all ingredients except for the coconut cream in the slow cooker pot. Cook on low for 4 – 5 hours or high for 2 – 3 hours.
- In the last ½ hour of cooking, add the coconut cream and let it mix in with the soup. Garnish with a sprinkling of cilantro if you like.
Notes
Note: The coconut cream is derived from leaving a can full-fat fat coconut milk in the fridge overnight. When you open the can, the cream will have risen to the top and will be easily scooped off the top, leaving the coconut water behind that can be reserved for other uses.
Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 863mg | Potassium: 349mg | Sugar: 1g | Vitamin A: 2880IU | Vitamin C: 22.1mg | Calcium: 23mg | Iron: 1.2mg
