Archive for the 'slow cooker' Category

Slow Cooker Thai Chicken Soup


I only have the photo I took of this soup with my phone – and not a great one at that. Even then it had already been pilfered, skimmed of its sliced mushrooms, which looked so nice floating on the surface, and of its green onions. There wasn’t much left but shredded chicken, torn cilantro and a few strips of red pepper, but still I have to share. (It’s far prettier here, my launching point, although not quite the same.) Mike looked up from his bowl and said, “you must be happy with this one.”

I kind of love that it has no rice or noodles – no filler. Although you could certainly pile some into your bowl and ladle the soup overtop.

My kitchen is humming slowly along.. I have an oven now, and countertops! But no backsplash, and there are issues with the fridge that prevent me from actually emptying things into it. But we have ice! I’ve never had ice in my house not made from those awkward plastic trays I never seem to have room for in my breadbox-sized freezer. And the sink is technically in, but not sealed. And the counter around it isn’t completely finished. So.

We’re still very much living out of my makeshift dining room kitchen, where pieces of old, torn-out countertops hold the microwave and a few dishes, and a chair beside usually has a slow cooker or electric skillet sitting on top of it. There have been some in need of comfort this week, and so I pulled one of the (many) bags of frozen chunks of meat out of the freezer – this one happened to be most of a very meaty roasted chicken – plunked it in the slow cooker and covered it with water. When it was stock, I pulled out the bones, shredded the chicken and returned it from whence it came, and added some other tasty things to make it coconutty and Thai. It was a hit.

Slow Cooker Thai Chicken Soup

I cheated and got the vegetable bits for the soup in the deli section of the grocery store; I filled a small container with a few sliced mushrooms, purple and green onions, sliced red pepper and radishes. An expensive way to do it I know, but I’m heading out of town in a few days and it saved me buying a big bunch of each and chopping them at home. When the stock was done, I just stirred in the seasonings and upended the container into the pot.

1 leftover meaty roasted chicken carcass
a few thin slices of fresh ginger
big pinch of salt
1 14 oz. (398 mL) can coconut milk
2 Tbsp. brown sugar
1-2 Tbsp. Thai curry paste
2 Tbsp. fish sauce
2 Tbsp. peanut butter
1/4 small purple onion, thinly sliced
1/4 red pepper, seeded and thinly sliced
a few sliced mushrooms
1/3 cup chopped fresh cilantro, plus extra for garnish
1 lime

Place the chicken in the slow cooker and cover with water. Add the ginger and some salt, cover and cook on low heat for 4-6 hours.

Pour the stock through a colander or sieve into a bowl and once it’s cool enough to handle, pull any meat off the bones. Return the stock and meat to the pot and add the coconut milk, brown sugar, curry paste, fish sauce, peanut butter, onion, red pepper, mushrooms and cilantro. Stir, cover and let sit for about 15 minutes, or until the veggies have softened and everything has heated through.

Cut the lime in half and squeeze the juice of half into the soup. Cut the other half into wedges to serve alongside. Serve the soup hot, topped with extra cilantro.

Serves 6.

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November 04 2014 | slow cooker and soup | 10 Comments »

Sweet Potato & Lentil Soup with Apples


I take a lot of pictures on my phone. Right now there are approximately 4,375 on there (no exaggeration) and yet they’re not quite good enough to post here. And so I finally knocked one thing off my to-do list that has been hanging out there for at least a year (I have plenty of years-old to-do items, sadly) and got up to speed with my phone, which means I can finally (maybe) try to catch up on Instagram and not have to lug my regular camera around and then have to connect it to my computer to upload images.. so archaic! Look at me all cutting edge!

So this post serves as a test, to see if the new toy is up to snuff. I did also want to share this soup.

We had three turkey dinners this weekend – a tryptophan triple header. The first was at our house, with friends who have no family in town, which involved me making the stuffing in an electric skillet and then running across the street to put the turkey in my sister’s oven, and us and our friends eating dinner on the couch because our dining room is filled with a fridge and stuff. The second was out at Mike’s cousin’s house, where they covered their bird with bacon and barbecued it in an aluminum roasting pan. The third was tonight at my mom’s house, and I was charged with soup – something I could do in the slow cooker on my dining room table – and so I tucked a couple sweet potatoes in the oven alongside the turkey on Friday night and then kept them in the fridge in their jackets until this morning, when I peeled and tossed them into the pot. It isn’t much different from a carrot-lentil-sweet potato soup I’ve been making for years – but this comes from the BBC. I do like their recipes.

Sweet Potato & Lentil Soup with Apple

2 Tbsp. canola or olive oil
2 onions, chopped or grated
3 garlic cloves, crushed
1 Tbsp. grated ginger
1 Tbsp. curry powder or paste
1/4-1/2 cup chopped cilantro (stems too)
2 medium dark-fleshed sweet potatoes, roasted and peeled or peeled and chopped
1 L chicken or vegetable stock
2 cups water
1/2 cup dry red lentils
1 tart apple, peeled, cored and grated
1 cup half & half or coconut milk
juice of a lime

If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.

Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)

Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.

Serves 8.

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October 13 2014 | slow cooker and soup | 8 Comments »

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