Slow Cooker Thai Chicken Soup

Slow Cooker Thai Chicken Soup might be just the soup you are searching for. One portion of this dish contains around 34g of protein, 34g of fat, and a total of 611 calories. This recipe serves 6. For $2.52 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by Foodie Crush. It is a rather inexpensive recipe for fans of Asian food. If you have lime juice, chicken stock, peanut butter, and a few other ingredients on hand, you can make it. 121550 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Slow Cooker Thai Chicken Soup, Slow-Cooker Thai Coconut Chicken Soup, and slow cooker thai chicken coconut soup.

Servings: 6

 

Ingredients:

2 tablespoons brown sugar

2 12 ounce cans of coconut milk

1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces

2 cups chicken stock

cilantro for garnish

cooked white rice

2 tablespoons fish sauce

1 heaping tablespoon fresh ginger, minced

1 tablespoon lime juice

1 onion, thinly sliced

2 tablespoons peanut butter

1 cup frozen peas, thawed

1 red bell pepper, seeded and sliced into 1/4 inch slices

2 tablespoons red curry paste

Equipment:

bowl

slow cooker

Cooking instruction summary:

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

 

Step by step:


1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl.

2. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

3. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


Nutrition Information:

Quickview
610k Calories
34g Protein
34g Total Fat
43g Carbs
24% Health Score
Limit These
Calories
610k
31%

Fat
34g
53%

  Saturated Fat
25g
161%

Carbohydrates
43g
15%

  Sugar
13g
15%

Cholesterol
74mg
25%

Sodium
763mg
33%

Get Enough Of These
Protein
34g
69%

Manganese
1mg
84%

Vitamin B3
15mg
79%

Selenium
52µg
75%

Vitamin B6
1mg
59%

Vitamin C
42mg
51%

Phosphorus
464mg
46%

Vitamin A
1638IU
33%

Potassium
1022mg
29%

Magnesium
116mg
29%

Copper
0.52mg
26%

Vitamin B5
2mg
23%

Fiber
5g
21%

Iron
3mg
19%

Zinc
2mg
16%

Folate
64µg
16%

Vitamin B1
0.23mg
16%

Vitamin B2
0.26mg
15%

Vitamin E
1mg
9%

Vitamin K
7µg
8%

Calcium
61mg
6%

Vitamin B12
0.26µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Baked Onion Rings
No Bake Nut Free Cookies
Canned Sweet Pickled Carrots
Eggplant & Chickpea Stew
Butternut Squash Chickpea Coconut Curry
Flourless Peanut Butter Thumbprint Cookies (Vegan)
Pineapple Coconut Energy Balls
Spinach and Mushroom Stuffed Shells – 8 Points
Brown Sugar Garlic Chicken Breasts
Pecan & Cranberry Pound Cake {and a Giveaway!}
Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

A blonde says to a brunette, ``Excuse me, but each time I sip my coffee, my eye seems to hurt.

Popular Recipes
Oven Baked Butter Lemon Salmon

101 Cooking for Two

Kim's Macaroni Salad

Allrecipes

Moroccan chicken couscous with dates

BBC Good Food

Spicy Vegetarian Chili

Foodnetwork

Swiss Meringue Buttercream

Beantown Baker