Description
A comforting slow cooker chicken soup with silky coconut, bright lime, and warm ginger, perfect for any family meal.
Ingredients
Scale
- 4 cups reduced-sodium chicken broth
- 14-ounce can coconut milk
- 3 tablespoons pure maple syrup
- 4 teaspoons fish sauce
- 1 lime, zested and juiced
- 1 clove garlic, chopped
- ½ hot red chili, minced
- ½ teaspoon salt
- 1 2-inch piece of ginger, peeled and split
- 1 pound boneless, skinless chicken thighs
- 1 red bell pepper, diced
- 5 ounces sliced shiitake mushrooms
- 2 ounces rice cellophane noodles
- 3 cups shredded Napa cabbage
- 4 scallions, chopped
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped basil or Thai basil
Instructions
- Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili, and salt in the insert of a large slow cooker.
- Add ginger and chicken thighs, then top with bell pepper and mushrooms.
- Cover and cook on low for 7.5 hours.
- Remove 2 pieces of ginger, stir in Nepal cabbage and scallions.
- Break cellophane noodles into pieces and submerge them in the liquid, then continue cooking on low for an additional 30 minutes.
- Stir to combine and break up large chunks of chicken; stir in cilantro and basil.
- Serve hot, finishing with a squeeze of fresh lime.
Notes
Add noodles late so they stay tender. Use thighs for juicy texture. Refrigerate leftovers; reheat gently to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 450 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg