Thai chicken and coconut soup from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 49) by America's Test Kitchen

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Notes about this recipe

  • ashallen on August 25, 2019

    Good soup. Last weekend I made a quick-cooked version which I prefer to this slow-cooked version - overall the quick-cooked version's flavors seemed fresher and more nuanced (despite the very good approach in this slow-cooked recipe of adding many of the aromatics at the very end). But this recipe has a couple of attributes some might like - (1) the chicken has classic slow cooker flavor/texture, and (2) fat rises to the surface during cooking and can be skimmed or left in the soup as desired. My coconut milk had only guar gum as an additive - the can I added at the beginning of cooking broke. (The can added at the end of the cooking process didn't break.) There was enough unemulsified chicken + coconut fat to make the final soup seem greasy - next time I'll skim off more. Freezes OK with some loss of the more aromatic flavors.

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