Slow cooker Thai chicken Soup

Slow cooker Thai chicken Soup

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 6 hours on low heat

  • Portions

    Servings: 4 servings




  • Heat the sesame oil in a pan on low heat. Cook the onion, garlic and mushrooms for 1 to 2 minutes. Set aside on a plate.

  • Using the same pan, brown the chicken strips for 1 to 2 minutes on all sides.

  • In the slow cooker, mix the chicken broth with the Haiku coconut milk, brown sugar, fish sauce, ginger, sweet peas, lemon grass, lime juice and turmeric.

  • Add the mushroom and chicken mixture into the slow cooker. Stir.

  • Cover and cook for 6 to 7 hours on low heat.

  • Add the Haiku rice vermicelli to the slow cooker. Stir. Cover and cook for 12 to 20 minutes on high heat, just until the vermicelli is al dente.

  • When ready to serve, garnish with the Thai pepper, basil and green onion.

Recipe developed by Pratico Pratiques


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