Thai Chicken Soup (Crockpot)
Contributed by Diane S.
Source: Better Homes and Gardens New Flavors from Your Crockery Cooker

This fragrant soup is a good candidate for a slow-cooker. Lemon grass
is a popular herb used in Thai cooking. It resembles a very large
green onion. Use only the inner white bulb, which contains a lemon
fragrance and flower.

Preparation time: 35 minutes
Cooking time: 3-6 hours
Yield: 6 servings

1 pound skinless, boneless chicken breast or thighs, cut into 3/4-inch
pieces
2 cans (16 ounces each) chicken broth
8 carrots, diagonally sliced
1 large onion, chopped
1 piece (2 inches) ginger root, grated
3 cloves garlic, minced
2 stalks lemon grass, cut into 1-inch pieces, or 1 teaspoon finely
shredded lemon peel
1/2 teaspoon crushed red pepper
1 can (15 ounces) unsweetened coconut milk
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
2 cans (4 ounces each) straw or button mushrooms, drained
1/4 cup chopped cilantro
1/3 cup chopped roasted peanuts

1. Combine chicken, broth, carrots, onion, ginger root, garlic, lemon
grass and crushed red pepper in a slow cooker. Cover; cook on
low-heat setting 6-7 hours or high-heat setting 3 to 3 1/2 hours. If
necessary, skim off fat.

2. Stir in coconut milk, bell pepper, mushrooms and cilantro. Cover;
let stand 5-10 minutes. Discard lemon grass. Ladle soup into bowls.
Sprinkle peanuts over each serving.

Nutrition information per serving:
Calories ............ 360 Fat ........... 22 g Saturated fat .. 15 g
% calories from fat .. 52 Cholesterol .. 42 mg Sodium ....... 725 mg
Carbohydrates ...... 21 g Protein ....... 24 g Fiber ........... 6 g