4.5 from 1,104 votes
Slow Cooker Chicken Thai Soup
This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 40 mins
Servings: 6
Calories: 266 kcal
Course:
Soup
Cuisine:
Thai
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.
Cup of Yum
Nutrition Information
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
% 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.