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Thai Coconut Chicken Soup in the Slow Cooker
Ingredients:
2 x 400ml cans coconut milk
1 L chicken stock
2 tbs red curry paste (more if you want it stronger)
Approx 600g chicken pieces (breast or thigh)
1 stalk lemon grass, chopped into largish pieces (I removed prior to serving)
3 or 4 large mushrooms chopped
1 red capsicum chopped
1-2 chillies to taste, diced finely
1 tbs grated fresh ginger
2 tbs fish sauce
2 tbs cane sugar or brown sugar
Directions:
Pop it all in the slow cooker, cook on low about 7 hours.
Might want to taste test about an hour before serving & add a dash of brown sugar if you like it slightly sweeter as I do. Or a little splash of soy if you wanted it saltier.
Garnish with a good squeeze of fresh lime juice & top with fresh coriander.
Enjoy
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