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Thai Chicken Soup (Crock Pot)

Every once in a while, there comes a moment that is vastly important to the continued success and happiness of our marriage.  That time has come.

I needed to make Fritz a giant slab of meat for dinner so the past few weeks of beans, vegetarian meals, large varieties of grains, lentils, and vegetables he can’t name can fade into the background.  So there is a roast beef in the oven.

It’s actually a nice gift to myself as well.  I found the roast on sale (half off!–and not because it was old, don’t worry) and the fun part about making a meal like this is that once it’s cooked, there are leftovers that offer me innumerable opportunities for creative and quick dinners (beef tacos! sandwiches! stir fry! soup!).

So I’ll tell you tomorrow all about how to make a roast beef.  Until then, here’s a recipe for a seriously beautiful Thai chicken soup that I made this week.  It’s not as hearty as the soups I usually make, but it has a much more delicate flavor that will leave you begging for seconds.

Thai Chicken Soup (adapted from this website)

  • 2-3 chicken breasts, cubed into bite-size pieces (I used cooked chicken leftover from a roasted chicken, but uncooked is okay too!)
  • 2 cans chicken broth (32 oz–I used about 25 oz of broth I made from the roast, then made up for the difference in water)
  • 2 C carrots, sliced on the diagonal
  • 1/2 lg onion, diced
  • 1 T grated ginger root
  • 2 cloves garlic, minced
  • 1 T lemongrass, minced
  • sprinkle red pepper flakes
  • 1 can light unsweetened coconut milk
  • 1 bell pepper, diced
  • 1-2 T Thai curry paste
  • peanuts and lime for garnishing (optional)

Combine the first eight ingredients (up to and including red pepper flakes) into a crockpot and turn on low.  Then go to class/work/bed.

When you return from whatever errand you chose, add the coconut milk, bell pepper, and curry paste and stir.  Let it sit for 10-15 minutes, then serve.  Top with peanuts and lime juice if you like.

Putting the bell pepper in for only fifteen minutes was a stroke of genius that I wish I could take credit for.  It gives the soup a crunch and a fresh taste that is incredibly refreshing, especially for a soup that was made in the crockpot.

The next day we were down to one bowl of leftover soup, and we both wanted it.  I added 2 C of leftover cooked brown rice and a bit of water, and it made two bowls of a heartier version of this soup.  I love when I can combine two leftovers and clean out the fridge in such a delicious way!

Anyway, I can smell the roast browning away, so I should probably go check on it.  Come back tomorrow to see how it went.

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/02/25/thai-chicken-soup-crock-pot/


4 pings

  1. Rachel Bajada

    Yum!! And it’s so light, what a great winter soup.

    1. Lauren Zietsman

      much lighter than most winter soups I make, which was a very refreshing change for once!

  2. CassandraMarie

    I am excited to try this one– lately I’ve been on a Tom Kah fix whenever I get thai, so the option to make it via crock pot sounds awesome!

    Just a note though– your pictures seem to be broken on this one!

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