August 31, 2019 Crockpot Tom Yum Soup

Crockpot Tom Yum Soup

Spiced up your night with this savoury asian soup, served alone or as a soup base for your noodle (egg noodle or udon)!

Serves 6

Ingredients

1 1/2 lb boneless, skinless chicken breast, cut into 1/2 inch pieces

4 cups chicken broth

1 can diced tomatoes, drained

1 medium yellow onion, chopped

8 oz shiitake mushrooms, stemmed, caps sliced

1 large yellow bell pepper, chopped

2 stalks lemongrass, crushed

2 tbsp fresh lime juice

3 tbsp coconut aminos

2 tbsp fish sauce

1 piece fresh ginger, peeled and minced

1 tsp salt

1 Thai chile pepper, seeded, chopped

4 fresh makruit lime leaves

Chopped fresh Thai basil or sweet basil

Chopped fresh cilantro

1 lime, wedged

Make It

  1. In a 4-quarter slow cooker, combine chicken, broth, tomatoes, onion, mushrooms, bell pepper, lemongrass, lime juice, coconut aminos, fish sauce, ginger, salt, Thai pepper and lime leaves. Stir to combine.
  2. Cover and cook on low for 4 hours. Remove lemon grass and lime leaves. Garnish with basil and cilantro and serve with lime wedges.
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