Thai Coconut Chicken Wildrice Soup

Tags

• slow cooker

Notes

Ingredients

• 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
• 2-4 tablespoons 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
• 5 cups low sodium 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

Directions

• 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.

• 2.

  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.

• 3.

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

• 4.

  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.

• 5.

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

• 6.

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