So, a new thing I want to try this year is to make dinner in my slow cooker every Sunday! The main reason for this is that church is now at 9 AM instead of 1 PM and Regan and I are sleepy in the afternoon (and Sasha, too, but that goes without saying) so I don't FEEL like slaving over a hot stove! Anyway, it's working out well so far...I mean, we've only done it once, but it worked out well! And I thought, since I've only RARELY used this slow cooker of mine, I might as well post the recipes I'm trying out since they're brand new to me! I'm not a food blogger or anything, so don't expect hundreds of mouth-watering pictures or anything haha.
This week's adventure: Spicy Thai Coconut Soup!
Doesn't look half bad!
I originally found the recipe through Pinterest: http://bevcooks.com/2012/01/slow-cooker-thai-chicken-noodle-soup/
I changed the recipe, though, mainly because I didn't have a few ingredients on hand and it was bland. Here is my altered recipe:
serves 6-8, depending on the amount of rice noodles you add (I have, between yesterday and today, eaten 4 bowls on my own and 2 other people have been eating it, too! AND there is still at least one more serving left!)
2 (14 oz) cans of Coconut milk
4 cups chicken stock
3 frozen boneless/skinless chicken breasts
1 red and 1 green sweet pepper, finely chopped
4 bulbs garlic, minced
1 tbsp ground ginger
5 tbsp low sodium soy sauce
As much hot sauce as you can stand
2-3 oz. rice noodles (I used 4 and it was WAAAAAAAAY too much!)
2 jalapeno peppers, sliced (jarred can be substituted easily, which is probably what I'll do next time)
Salt and Pepper to taste
Add the first 7 ingredients to the crock pot and cook on high for 3 hours. Remove chicken breasts and shred with forks. Replace chicken and add rice noodles. Cook for 30 minutes more. Garnish with sliced jalapeno and add as much hot sauce as you want!
I like my coconut soup SPICY SPICY, so I added quite a bit of my favorite hot sauce after the fact. I actually cooked the jalapenos in the soup, but it just wasn't that spicy. I think next time I'll definitely hold them out until the end. I'll also make sure to have bean sprouts and limes on hand because I think they'll both make a big difference!
If you are feeding this soup to children, I recommend breaking the noodles up before cooking. My 2 year old made himself a slobbery mess trying to eat those super long noodles! He has a decent tolerance for spicy food, but even still, my husband and I added the hot sauce to our individual bowls instead of the whole pot.
Over-all, I'll DEFINITELY make this again! It's super good!
YUM NUM!!! I need to try to use my slow cooker more often. I don't use it like...ever. It would probably save a booty load of time. Way to go.
ReplyDeleteThe only problem for me is that I need to plan ahead more if I'm going to use it. I always forget and then I have to try to find a recipe that only takes like 3 or 4 hours to cook haha.
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