Our favorite Thai restaurant in St. Paul makes the most AMAZING coconut lemongrass soup. After reviewing a few recipes online, I made up my own for a slow cooker version. Pedro and I were so delighted that it turned out so yummy (especially on a fast Sunday after church). I'm excited to try it again sometime.
If you can find the right ingredients at an Asian market, it is a relatively easy soup to make. Try not to substitute the kaffir lime leaves or the galangal or the flavor won't be right.
1 lb chicken or shrimp (save shrimp until ready to eat, don't add to slow cooker)
4 cups chicken stock
2 cans coconut milk (28 - 36 oz total)
1 Tbsp red curry paste
2-3 Tbsp fish sauce
2 tbsp brown sugar (or palm sugar)
10 - 15 kaffir lime leaves, torn or zest of 1 large lime
2 stocks lemon grass (just whiteish part), bruised/crushed, chopped to 1 in pieces
1 bunch green onions chopped
several shitake (or white) mushrooms, sliced
1 inch piece fresh galangal, sliced thin (not ginger, though you can substitute ginger if you have to)
juice from half a fresh lime o 1/4 cup lime juice
Add all above ingredients to crock pot.
Cook on low for 6 - 8 hours or high for 3 - 4 hours (LOW is better to avoid boiling the chicken)
Remove the chicken, shred it, stir it back in
OR add peeled, deveined shrimp, stir until shrimp turns pink, serve immediately
Add cilantro to garnish
Add extra lime juice to taste
(optional) Add thinly sliced Thai chilies to taste for extra spice
TRY IT!
