Soups Slow Cooker

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.