Slow-Cooker Thai Chicken Soup
2016-12-28 10:03:46
Ingredients
- 2 pounds boneless large chicken breasts (aim for 2 breasts, 1 pound each)
- 14.4 ounces packaged onion and pepper stir-fry mix
- 16 ounces packaged white mushrooms
- 1/2 (13.5-ounces) can lite coconut milk
- 4 cups low-sodium chicken stock
- 2 tablespoons lime juice
- 1/4 teaspoon red hot chile flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 10 ounces packaged, frozen peas
- 1/2 cup fresh basil or cilantro leaves
- 4 ounces roughly chopped, broken raw rice vermicelli noodles
- Asian hot sauce like Sriracha, to serve, optional
Instructions
- Place chicken into the bottom of a large slow cooker. Add stir-fry mix and mushrooms on top of the chicken; pour coconut milk and chicken stock over the entire mixture. Cover with lid and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
- • When about to serve, turn the heat to high. Use tongs to transfer chicken to a bowl. Into the slow cooker, stir in lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles, making sure the noodles are mostly submerged in the liquid. Cover slow cooker with lid and cook until noodles have softened, about 20 minutes.
- • Meanwhile, carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.
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