Slow Cooker Chicken Thai Soup
User Reviews
4.5
1,104 reviews
Excellent
Slow Cooker Chicken Thai Soup
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This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
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Ingredients
- 2 tablespoons red curry paste
- 2-12 ounce cans of coconut milk
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 ½ pounds chicken breasts , cut into 1 ½ inch pieces
- 1 red bell pepper , seeded and sliced into ¼ inch slices
- 1 onion , thinly sliced
- 1 heaping tablespoon fresh ginger , minced
- 1 cup frozen peas , thawed
- 1 tablespoon lime juice
- cilantro , (for garnish)
- cooked white rice
Instructions
- Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-½ to 6-quart slow-cooker bowl. Then, 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 30 minutes longer.
- Stir in lime juice and serve with cilantro and white rice.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
16g
(5%)
Protein
30g
(60%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
75mg
(25%)
Sodium
747mg
(31%)
Potassium
704mg
(20%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1627IU
(33%)
Vitamin C
39mg
(43%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 747mg | 31% |
| Potassium | 704mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 39mg | 43% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
1,104 reviews
Excellent
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