Slow Cooker Thai Chicken & Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 4 cups chicken stock
- 1 tablespoon lime juice
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 3 tablespoons thai red curry paste
- 6 boneless skinless chicken thighs
- 4 carrots (chopped)
- 4 cups squash (cubed (acorn & butternut were both great))
- 2 onions (diced)
- 2 tablespoons fresh ginger (minced)
- 2/3 cup wild rice or wild rice blend (blend used in photo
- 2 400 ml cans of coconut milk (i recommend using not light coconut milk)
- Carbohydrate 18.9924218870665 g
- Cholesterol 50.1525000060865 mg
- Fat 4.90542343993655 g
- Fiber 0.00756250011593314 g
- Protein 16.5787406308143 g
- Saturated Fat 1.28825375065173 g
- Serving Size 1 1 -10 (311g)
- Sodium 911.730313848607 mg
- Sugar 18.9848593869506 g
- Trans Fat 0.580096093920947 g
- Calories 190 calories
[ { "@type": "HowToStep", "text": "Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note)." }, { "@type": "HowToStep", "text": "Cook on low for 6 hours or high for 4 hours." }, { "@type": "HowToStep", "text": "Stir in the coconut milk and lime juice and cook for 10 or so minutes until completely combined." }, { "@type": "HowToStep", "text": "Shred chicken with two forks." }, { "@type": "HowToStep", "text": "Serve with lime wedges and cilantro (if desired)." }, { "@type": "HowToSection", "name": "To prep ahead and freeze", "itemListElement": [ { "@type": "HowToStep", "text": "Assemble all ingredients except for the stock and wild rice in a quart-sized freezer bag. Remove as much air as possible. Freeze for up to 3 months." }, { "@type": "HowToStep", "text": "Thaw completely and add to the slow cooker with the stock and wild rice. Cook as indicated above." } ] } ]
