Citrusy Tom Yum Chicken Stew With Yams & Kale (Slow Cooker)

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“I love tom yum soup- it is probably my favorite soup of all time. There's no way I'd skip ordering it when going to a Thai a restaurant, and I always have a jar of tom yum paste on hand to make my own. While the tom yum paste makes great soups and even stir-frys, I was craving something more substantial so I came up with this. The addition of yams and kale really doesn't taste as strange as it sounds, honest. If you can't find lemongrass or kaffir lime leaves, use the zest from the orange & lime. No Thai chili peppers? Jalapenos make a decent, milder substitute.”
5hrs 15mins

Ingredients Nutrition


  1. Combine the lime juice, orange juice, tomatoes, onion, bell pepper, chili peppers, ginger, soy sauce, fish sauce and tom yum paste in a food processor. Pulse once or twice so the mixture resembles a chunky salsa.
  2. Add this sauce to the slow cooker along with the chicken, lemongrass, kaffir lime leaves and water. You may need to break the lemongrass in half for it to fit in the pot- that's fine. Mix lightly, and cover and cook on low for 3 hours.
  3. After 3 hours, add the yams, nestling them underneath the chicken. Cook for a further 1 1/2 hours.
  4. Finally, add the kale, basil and cilantro. Increase heat to high and cook for a further 30 minutes, or until the yams and kale are cooked through.
  5. Stir; remove & discard lemongrass & lime leaves. Serve with or without rice/noodles.

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