You know most times you have a love/hate with food? For example, cookies, there is a total love/hate, right? I love the cookies, but I hate the jiggle jaggle it creates on my booty. So, what’s my point? The point is that when it comes to Thai food it is all love, no hate. I adore Thai food! Is that weird? I mean is it weird to adore food –> maybe that’s a food blogger thing.

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I was only recently, a few years ago, introduced to Thai food. I was always scared to try it because of the curry. I am not a fan of Indian food and I thought it was the same thing, but it’s NOT! Thai food is decently good for you and has so much KaBlam (is that a word –> well it is now) flavor. I always leave a Thai restaurant beyond satisfied.

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I have made Pad Thai  before and Tom Kah Gai. If you haven’t tried these, they are a must! Very good and very easy! I honestly think they are better than what you will find at a Thai restaurant. I wanted to change it up a bit. I had some andouille sausage leftover in the freezer and I started thinking soup and then thai. Before I knew it I had the crockpot out and was throwing ingredients in.

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I love using the crockpot because I feel like it saves me so much time and it saves me from cleaning a pile of pots and pans. Plus, I just think the food is much more tender and flavorful!

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I hope you guys enjoy this Thai soup twist!

Slow Cooker Thai Andouille Soup
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 6
In the very center on the bottom of the lemongrass stalk is the “goods.” What you want to do is peel off a couple of the dead looking leaves and then cut the top half part of the stalk and set it aside. Take your knife and cut the bottom half of the stalk down the center (the long way) and scoop out the little bit of fleshy part you see. Smash the flesh and mince it. Then cut the rest of the stalk into 1-2 inch pieces. Don’t eat these they are just going to help give the soup flavor.
Ingredients
  • 2.5 pounds of andouille sausage, cut into 1/4 inch thick slices and cooked in a skillet (doesn’t need to be completely cooked all the way)
  • 1 lemongrass stalk, see note above for instructions
  • 2 tablespoons red curry paste
  • 3 cups chicken stock
  • 4 cloves of garlic, minced
  • 1 yellow onion, chopped
  • 1 red bell pepper, cut into strips (seeds and stem removed)
  • 2 tablespoons of ginger, minced
  • 2 tablespoons of fish sauce
  • 5-8 ounces of shitake mushrooms, cut into bite sized pieces (depending on how much you like them- I’m not a huge fan!)
  • 1 can of full fat unsweetened coconut milk
  • 1/4 cup basil leaves, give the leaves a nice chiffonade cut
  • 2 tablespoons lime juice
  • 4 Thai Bird’s Eye Chili (This will be a little spicy, so add less if you don’t like it spicy!)
Instructions
  1. Add the sausage, lemongrass, red curry paste, chicken stock, garlic, onion, bell pepper, ginger and fish sauce to the crockpot
  2. Turn the crockpot to high heat and cook for 90 minutes
  3. While that is cooking cut up your mushrooms and basil leaves
  4. After the 90 minutes turn the crockpot down to low and add the mushrooms, coconut milk, lime juice, basil leaves and Thai Bird’s Eye Chili
  5. Cook for an additional 30 minutes on low
  6. Serve!

 

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