Slow Cooker Chicken Thai Soup Food

SLOW COOKER THAI CHICKEN SOUP

Slow Cooker Thai Chicken Soup image

This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!

Provided by Jennifer Debth

Time 3h10m

Number Of Ingredients 21

Ingredients

2 (14 oz) cans lite coconut milk
3 cups chicken broth
1/2 cup peanut butter (the all-natural, runny kind no sugar or salt added)
1 (4 oz) jar red curry paste
2 tablespoons fish sauce
5 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
4 cloves garlic (minced or pressed)
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, start without and add after cook time for more spice)
1 pound raw boneless, skinless chicken breasts
1 yellow onion (diced)
1 cup diagonally sliced carrots
1 red bell pepper (sliced)
1 (8 oz) package sliced mushrooms
1 head broccoli (cut into florets)
salt (to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth)
3 tablespoons lime juice
Chopped cilantro (garnish)
Chopped peanuts (garnish)
Brown rice or noodles (for serving)

Steps:

Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
Stir to combine.
Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
Remove chicken and cut into chunks.
Stir back into soup.
Stir in lime juice.
Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
Serve over brown rice or noodles and garnish with cilantro and peanuts.

Nutrition Facts : Calories 239 kcal, Carbohydrate 16 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 877 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 cup

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h

Yield 9

Number Of Ingredients 14

Ingredients

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg