Slow Cooker Thai Chicken Soup
Lemongrass, ginger, and coconut milk infuse this slow cooker chicken soup with Thai flavors.
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Slow Cooker Thai Chicken Soup
Directions
- In a 3-1/2- to 5-quart slow cooker combine the chicken, broth, carrots, onion, ginger, garlic, lemongrass, and crushed red pepper.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If necessary, skim off fat. Stir coconut milk, sweet pepper, mushrooms, and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes. Discard lemongrass (if using). Ladle soup into bowls. Sprinkle peanuts over each serving. Makes 6 servings.
Nutrition Facts (Slow Cooker Thai Chicken Soup)
- Per serving:
- 328 kcal ,
- 20 g fat
- (13 g sat. fat ,
- 40 mg chol. ,
- 764 mg sodium ,
- 15 g carb. ,
- 4 g fiber ,
- 23 g pro.