Tom Yum Soup with Coconut & Chicken
This is the soup I used to order when we had take out. I’ve meant to make our own for the longest time, procrastinating because I expected it to be more complicated. A little research, a quick trip to the store and now I can make not just a bowl, but a whole pot of Tom Yum soup in our slow cooker — who needs delivery?
We could use some spring weather though… there was snow falling when I woke up this morning! Earlier in the week it was snowing in Alberta, which I thought that was relatively normal at this time of year. But during my lifetime, here in Toronto, snow in early April is rare, let alone in the second half of the month! If you’re still experiencing winter weather where you live, you will appreciate the comfort and flavors of this easy slow cooker soup even more.
Enjoy :)
I’ve posted this recipe as part of Souper Sunday. Be sure to check out Deb’s post where she shares the links to everyone’s great recipes. If you’d like to participate, click the badge for details.
Tom Yum Soup with Coconut & Chicken (Tom yum nam khon)
Prep:
15 minutes
Cook:
6 hours (low) or 3 hours (high)
Yield: 6-8 servings (prepared in a 6.5 quart slow cooker)
- 1 lb diced chicken breast
- 1⁄2 lb quartered mushrooms
- 4 tbsp Tom Yum paste
- 3 tbsp green curry paste
- 4 cups chicken stock
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 -14oz can coconut milk
- 6 tbsp lime juice (about 3 juiced limes, use kaffir limes if you can),
- 1⁄4 cup coarsely chopped cilantro leaves (garnish)
Add the diced chicken, mushrooms, Tom Yum and curry pastes to your slow cooker insert. Stir until well mixed.
Add the chicken stock.
Cook on low for 6 hours (or high for 3 hours).
During the last 30 minutes of cooking, stir in the broccoli and cauliflower, coconut milk and lime juice.
Ladle into bowls and sprinkle with freshly chopped cilantro.
