Ingredients:
- 6 qt. crockpot
- 4 cups chicken broth
- 1 can coconut milk
- Juice from 4 limes
- 3 T fish sauce
- 1 T chili paste (or chili flakes work, too - again, use as much or as little as you like and remember YOU CAN ALWAYS ADD MORE LATER but you can't take it out)
- 3-4 cloves garlic, finely diced
- 1 1/2 inch garlic, peeled and freshly grated
- 3 medium sized tomatoes, chopped into large chunks
- 8 oz. mushrooms, chopped
- 3-4 small sweet bell peppers (or 1 large red bell pepper), chopped
- 1 1/2 lbs boneless, skinless chicken
thighs (more or less if you prefer - this makes a pretty hearty soup, so
if you prefer a leaner soup, maybe only use a pound)
Instructions:
- Dump the first seven ingredients together in the crockpot. Mix them together. Voila! You have your soup base.
- Chop up the rest of the ingredients and add them. We like our veggies to be bigger chunks in the soup, but to each his own; chop them up as you like.
- Cut up the chicken and cook it on low for 4-5 hours, or until the chicken is fully cooked.
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