Slow Cooker Thai Soup with Chicken and Wild Rice
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Slow Cooker Thai Soup with Chicken and Wild Rice
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This Thai Soup is a comforting explosion of flavor for days! This Thai Soup is one of the easiest Thai Soups you will ever make! It is loaded with juicy chicken, wild rice. squash, sweet potatoes, and zucchini in a creamy red curry peanut butter coconut broth that is OUT OF THIS WORLD! This Thai Soup is hearty, warm, ultra comforting, healthy and gluten free! It is an intoxicating blend of flavors and textures that will have you coming back for more and more and more. You can customize the Thai Soup and use different vegetables and even and make it vegetarian by omitting the chicken. No matter how you serve this Thai Coconut Soup, it is guaranteed to become a forever favorite!
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Ingredients
PHASE 1
- 1 pound chicken breast 2-3 breasts, boneless skinless
- 1 tablespoon olive oil or coconut oil
- 1 cup wild rice blend uncooked, rinsed and drained
- 1 cup butternut squash peeled and cubed
- 1 sweet potato small, peeled and cubed
- 1 apple Granny Smith, peeled and cubed
- 1 zucchini small, sliced and quartered
- 1 onion diced
- 2-4 tablespoons red curry paste see note
- 1 tablespoon ginger freshly grated
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon basil dry
- 1 1/2 teaspoons salt
- 1 teaspoon cumin ground
- 1/2 teaspoon black pepper
- 2 oz. cans coconut milk quality, cans
- 5 cups chicken broth low sodium
PHASE 2
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/3 cup peanut butter creamy
- 2 tablespoons lime juice
- 2-4 teaspoons Sriracha sauce Asian chili sauce
Garnish
- peanuts crushed
- coconut flakes
- cilantro chopped
- lime juice
Instructions
- Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. 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.
- Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
- 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.
- Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
- Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.
Notes
- *Some curry brands are spicier than others. If you are using a more mild brand like Thai Kitchen then I would start with 1/4 cup red curry paste. If you are using a spicier brand like Mae Ploy, I would start with 2 tablespoons. You can add more curry paste to taste once the soup is simmering or add sriracha to taste at the end of cooking.
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