Brunch Lemongrass Chicken Slower Soup & Salad Recipe
Make Brunch Lemongrass Chicken Slower Soup & Salad Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Ingredients
Salad Ingredients
Method
Soup Directions
- 1
- 2
Cook the Chicken
In a slow cooker, add the chicken thighs. Pour the chicken broth over the chicken and add the smashed lemongrass, garlic, ginger, carrots, and mushrooms.
- 3
Add Remaining Ingredients
Stir in the coconut milk, fish sauce, lime juice, and season with salt and black pepper. Ensure all ingredients are well combined.
- 4
Slow Cook the Soup
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- 5
Salad Directions
- 6
Assemble the Salad
In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and diced avocado.
- 7
Prepare the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.
- 8
Dress the Salad
Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.
- 9
Serve
Serve the salad immediately alongside the lemongrass chicken soup for a refreshing brunch.