Thai Coconut Chicken Wild Rice Soup (Slow Cooker) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: PHASE 1 1 pound boneless skinless chicken breasts (2-3 breasts) 1 tablespoon olive/coconut oil 1 cup uncooked wild rice blend, rinsed and drained 1 cup butternut squash, peeled and cubed 1 small sweet potato, peeled and cubed 1 Granny Smith apple, peeled and cubed 1 small zucchini, sliced and quartered 1 onion, diced 1/4 cup red curry paste 1 tablespoon freshly grated ginger 4 garlic cloves, minced 2 tablespoons brown sugar 3 tablespoons fish sauce 2 tablespoons low sodium soy sauce 1 tablespoon dry basil 1 1/2 teaspoons salt 1 teaspoon ground cumin 1/2 teaspoon pepper 2 14 oz. cans cans quality coconut milk (I love Chakoah) 5 cups low sodiuim chicken broth
PHASE 2 1 tablespoon cornstarch 1/4 cup water 1/3 cup creamy peanut butter 2 tablespoons lime juice 2-4 teaspoons sriracha/Asian chili sauce
Garnish crushed peanuts coconut flakes chopped cilantro lime juice
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Directions: |
Directions:Rub chicken with oil and place in the bottom of your slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked. Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred. Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth. Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth. Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:15 minutes |
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