Thai Chicken Soup - Slow Cooker

The chill of autumn has finally hit after what was a very long summer. With that cooler weather comes wonderful food and soups. I'm alway looking for slow cooker meals that mean I can arrive home to a meal cooked or almost cooked. Especially nice when its dark when I get home from work.

I've pinned several slow cooker soups to try out. My soup repertoire is pretty limited at the moment - 4-5 favourites that I cook and the chicken and vegetable soup that is different each time depending on what veges are in the fridge or garden.

I love Thai flavours and this looked good because it can be spiced up with chilli after cooking so everyone in the family can have the spiciness they want.

I'd have loved more coriander (cilantro) , unfortunately I never have much luck growing it and the plants in the garden only supplied a few sprigs.

The soup needed salt and I think I'd add fish sauce to give a bit more flavour. Overall it was one I'd make again due to a good taste and the ease of making it.


Thai Chicken Soup - Slow Cooker

Hawaiian Grilled Chicken

I haven't eaten red meat for about 20 years now...with the exception of bacon. I'm not super fussy about it, a bit of red meat in dishes is fine, but I could not imagine sitting down to a steak or hunk of lamb. As a result I am always on the look out for new chicken and seafood recipes.
I'm also about to start a new job which I know will be be a huge time commitment. I'm determined not to resort to ready made, preservative filled meals for my family though. This week I got busy and made 5 meals to freeze one night.
When I found this recipe I figured I could make it for dinner and made another lot to go in the freezer to cook another night.
The original recipe was a bit different, it had a cup of water in it and the quantise were a bit different. My modifications worked well! It was quite salty (which I like). A reduced salt soy source might be a better idea.
The quantities below were plenty for two meals of 6 chicken thighs (12 thighs in total).

Not the best photo but the taste was great!

Hawaiian Grilled Chicken

Ingredients

• 12 boneless skinless chicken thighs
• 1 cup soy sauce 
• 1  cup brown sugar
• 1 bunch of green spring onions, chopped (reserve some for garnish)
• 1/2 cup of a white onion, chopped
• 1 teaspoon minced garlic
• 1 teaspoon of sesame oil
• 1 (13.5 ounce) can of coconut milk

Instructions

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.