Slow Cooker Thai Soup with Chicken and Wild Rice

Slow Cooker Thai Soup with Chicken and Wild Rice

from carlsbadcravings.com
255 min
6 servings

This Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!

Ingredients

  • 1 poundboneless skinless chicken breasts ((2-3 breasts))
  • 1 tablespoonolive/coconut oil
  • 1 cupuncooked wild rice blend, rinsed and drained
  • 1 cupbutternut squash, peeled and cubed
  • 1 smallsweet potato, peeled and cubed
  • 1granny smith apple, peeled and cubed
  • 1 smallzucchini, sliced and quartered
  • 1onion, diced
  • 2 tablespoonsred curry paste (see note)
  • 1 tablespoonfreshly grated ginger
  • 4garlic cloves, minced
  • 2 tablespoonsbrown sugar
  • 3 tablespoonsfish sauce
  • 2 tablespoonslow sodium soy sauce
  • 1 tablespoondry basil
  • 1 ½ teaspoonssalt
  • 1 teaspoonground cumin
  • ½ teaspoonpepper
  • 214 oz. cans cans quality coconut milk
  • 5 cupslow sodiuim chicken broth
  • 1 tablespooncornstarch
  • ¼ cupwater
  • ⅓ cupcreamy peanut butter
  • 2 tablespoonslime juice
  • 2 teaspoonssriracha/asian chili sauce
  • crushed peanuts
  • coconut flakes
  • chopped cilantro
  • lime juice

Directions

  1. 1

    Rub chicken with oil and place in the bottom of a 6 qt 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.

  2. 2

    Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.

  3. 3

    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.

  4. 4

    Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.

  5. 5

    Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.