Spiced up your night with this savoury asian soup, served alone or as a soup base for your noodle (egg noodle or udon)!
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
- 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.
- Cover and cook on low for 4 hours. Remove lemon grass and lime leaves. Garnish with basil and cilantro and serve with lime wedges.