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Chiang Mai Chicken Soup

Submitted by: Mary on 03/07/2004
4430 views
2.93 avg rating
208 votes
 
 
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Ingredients

2 lbs Boneless, skinless chicken thighs, cut into 1 inch pieces
4 C Chicken broth
1/2 C Carrots, bias cut
1 Onion, chopped
2 T Gingerroot, grated
4 Cloves garlic, minced
2 Stalks lemongrass, with the outer parts peeled away and the tender white bottom stem, sliced finely

1/2 t Red pepper flakes
1 (15 oz) Unsweetened coconut milk
1 Yellow bell pepper, diced
2 (4 oz) Cans straw mushrooms
2/3 C Chopped roasted peanuts

Directions

In a 4 quart slow cooker add the chicken, broth, carrots, onion, giner, garlic, lemongrass, and crushed red pepper flakes. Cook on low for 6 to 8 hours.



Ten minutes before serving, add the coconut milk, bell pepper, and drained mushrooms. Cover and let stand 10 minutes.



Sprinkle with peanuts.

Servings

6

Calories

9

Time to prepare

10 minutes

Difficulty

Easy
 

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