Recipe: Thai-Spiced Chicken Soup (crock pot)

THAI-SPICED CHICKEN SOUP

2 tablespoons sunflower oil
6 shallots, finely chopped
5 medium carrots, thinly sliced
4 stalks celery, thinly sliced
1 garlic clove, crushed
1 red chile, seeded and finely chopped
1-inch piece fresh ginger, peeled and finely chopped
1 pound skinless boneless chicken thighs, diced
1 tablespoon Thai 7-spice seasoning
1 cup sliced green beans
3 3/4 cups chicken stock
Salt and ground black pepper
1 cup spaghetti, broken into small lengths
TO SERVE:
2 or 3 tablespoons chopped fresh cilantro
crusty bread (optional)

Preheat the slow cooker on HIGH while preparing ingredients.

Heat oil in a pan, add shallots, carrots, celery, garlic, chile and ginger, and saute 3 minutes.

Add chicken and cook, stirring frequently.

Add Thai spice and green beans and cook 1 minute, stirring.

Add stock and seasoning and bring to a boil. Transfer to the crock pot insert.

Cover, then reduce temperature to LOW and cook 5 hours.

Stir in spaghetti, cover, and cook on LOW an additional 1 to 2 hours, or until spaghetti is cooked and tender.

TO SERVE:
Stir in the chopped cilantro, and serve with fresh crusty bread if desired.

Makes 4 to 6 servings
Source: Set, Simmer, and Savor It: More than 75 Easy Recipes for the Slow Cooker by Anne Sheasby