How do I make this healthy chicken coconut soup ahead?

For best results we recommend not adding the noodles if planning to make this ahead. You can set this up in the slow cooker the night before and keep covered and refrigerated. Then just pop the insert into the slow cooker and turn it on in the morning. You can also follow through step 1 up to three days ahead. Reheat on the stovetop in a soup pot. Once simmering, stir in noodles and cook, stirring often until they are softened, 5 to 10 minutes.

What if I don't have fish sauce?

Use 1 tablespoon of soy sauce or tamari.

What if I don't have a slow cooker?

Cook the soup in a large pot instead. Once the soup comes to a simmer turn it down to low and cook until the chicken is very tender, about 50 minutes. Add in noodles and cook while stirring until softened about 5 minutes. Add in herbs to finish and serve.

Slow Cooker Thai Chicken Coconut Soup

Name: Slow Cooker Chicken Coconut Soup
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 4
Cuisine: Thai
Ingredients: 4 cups reduced-sodium chicken broth or home-made chicken stock; 14-ounce can coconut milk; 3 tablespoons pure maple syrup, dark or amber; 4 teaspoons fish sauce, such as Golden Boy; 1 lime, zested and juiced; 1 clove garlic, chopped; ½ hot red chili, minced, or to taste; ½ teaspoon salt; 1 2-inch piece of ginger, peeled and split lengthwise; 1 pound boneless, skinless chicken thighs; 1 red bell pepper, diced; 5 ounces sliced stemmed shiitake mushrooms; 2 ounces rice cellophane noodles; 3 cups shredded Napa cabbage; 4 scallions, chopped; 3 tablespoons chopped fresh cilantro; 3 tablespoons chopped basil or Thai basil

Description

A slow-cooker Chicken Coconut Soup inspired by Tom Kha Gai, with the addition of healthy vegetables, and gluten-free cellophane noodles to make it a hearty meal for a busy weeknight.

Ingredients

Scale

4 cups reduced-sodium chicken broth or home-made chicken stock
14-ounce can coconut milk
3 tablespoons pure maple syrup, dark or amber
4 teaspoons fish sauce, such as Golden Boy
1 lime, zested and juiced
1 clove garlic, chopped
½ hot red chili, minced, or to taste
½ teaspoon salt
1 2-inch piece of ginger, peeled and split lengthwise
1 pound boneless, skinless chicken thighs
1 red bell pepper, diced
5 ounces sliced stemmed shiitake mushrooms
2 ounces rice cellophane noodles
3 cups shredded Napa cabbage
4 scallions, chopped
3 tablespoons chopped fresh cilantro
3 tablespoons chopped basil or Thai basil

Instructions

Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours.
Remove 2 pieces of ginger. Stir in Napa cabbage and scallions. Break cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.
Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil. Serve hot.

Notes

Leftovers:

Store any leftovers in an airtight container in the fridge for 2 to 3 days. However, I would recommend eating it as soon as possible. Since the noodles are already in the broth, they will get softer the longer they sit.

Prep Time: 25 minutes
Cook Time: 8 hours
Category: soup
Method: slow cooker
Cuisine: Thai

Nutrition

Serving Size: 2 1/2 cups
Calories: 459
Sugar: 16
Fat: 28
Carbohydrates: 33
Fiber: 3
Protein: 20

Keywords: Thai Chicken Soup,Slow Cooker Chicken Coconut Soup,Slow Cooker Thai Chicken Soup,Chicken and Coconut Soup