This recipe came from having a few things sitting around that I wanted to get rid of, and a few things in the pantry that I had almost forgotten we even had.
Thai-inspired Chicken Soup
- 3 Tablespoons chili garlic sauce
- 2 Tablespoons minced garlic
- 1 teaspoon Thai seasoning
- 3 boneless skinless chicken breasts
- 1 can sliced carrots, drained
- 1 can garbanzo beans, drained and rinsed
- 1 large can new potatoes, drained
- 4 cups chicken stock
- 1/2 cup light coconut milk
- Cayenne pepper, to taste
- Add all ingredients except coconut milk and cayenne pepper to slow cooker, keeping chicken at the bottom.
- Cook on low for ~8 hours or high for ~2-3 hours, or until chicken is cooked through, stirring every 30-45 minutes.
- Remove chicken breasts with slotted spoon. Cut into chunks and set aside.
- Add coconut milk to soup and add cayenne pepper to taste.
- Return chicken to soup, and cook for 10 more minutes.
I didn't initially have coconut milk in mind for this soup, but I mentioned what I had in the slow cooker to my friend Chris and he suggested it. Best suggestion ever! The chili garlic paste wasn't quite as spicy as I had hoped it would be. I also think some chopped lemongrass would add another element to this soup. Still, for a soup made with no recipe, it came out pretty good!