Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Tuesday, July 13, 2010

The Recipe: Thai-Style Coconut-Chicken Soup

Prep:  20 mins
Cook:  Low 6 hours, High 3 hours
Serving Size:  6
Category:  Soups & Stews

  • 1 pound skinless, boneless chicken breasts; cut into 3/4-inch pieces
  • 4 cups chicken broth
  • 2 cups bias-sliced carrots 
  • 1 large onion; sliced
  • 2 tablespoons grated fresh ginger
  • 3 cloves of garlic; minced
  • 2 1/2 tablespoons lemon grass paste
  • 1 teaspoon crushed red pepper
  • 1 1/2 cans unsweetened coconut milk
  • 1 medium red pepper, orange pepper and yellow pepper; sliced 
  • 2 cups fresh mushrooms; cut in half
  • 1/2 cup fresh cilantro; chopped
Combine chicken, broth, carrots, onion, ginger, garlic, lemon grass, crushed red pepper, mushrooms and sweet peppers in the crock. 

Cover; cook on low-heat for 6-7 hours or on high-heat for 3-3.5 hours. If necessary, skim off fat. 

Stir coconut milk and the fresh cilantro into the soup. Cover and let stand for 10 minutes. Ladle into bowls and top with more fresh cilantro. 

So GOOD!!!


  1. Thanks Tiff! This recipe looks delish! The links on this one were helpful, like how to cut the carrots "bias-sliced"... no clue what that was. The lemon grass lin was helpful too! The tube I purchased has lots in it so, I'm gonna need to test more recipes!! I am loving cooking these exotic foods :) - Chef Mimi

  2. The tom kai gai was fantastic! Adding the extra coconut milk was key in making this recipe great. Bravo!

  3. Ok I am a little mad that I missed the coconut chicken soup!!!