faux foodie

Thai Green Curry Crock Pot Soup
October 28, 2013, 2:17 am
Filed under: Uncategorized
  • 4 (14 oz) cans coconut milk 
  • 4 Tbsps Thai green curry paste (it in the Asian section of the grocery store)
  • 8 cups  broth
  • 3 bags freezer section asian stir fry veggies
  • 8 oz white mushrooms, sliced
  • Lemongrass (I find the ground stuff in the fridge section)
  • Ginger (same as above…)
  • Fresh lime juice, to taste 
  • 1/2 cup cilantro, chopped
  • Salt and pepper
1.  Combine milk, curry paste, broth, veggies, mushrooms and seasoning in slow cooker.
2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3.  Add in lime juice, to taste.  Add in plenty of salt and pepper to taste.  Ladle into serving bowls and top each bowl with a bit of cilantro.