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.
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.
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.
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!
I hope you guys enjoy this Thai soup twist!
- 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!)
- Add the sausage, lemongrass, red curry paste, chicken stock, garlic, onion, bell pepper, ginger and fish sauce to the crockpot
- Turn the crockpot to high heat and cook for 90 minutes
- While that is cooking cut up your mushrooms and basil leaves
- 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
- Cook for an additional 30 minutes on low