Slow Cooker Thai Chicken Soup
Winter is the perfect time to get re-acquainted with your slow cooker. You can spend the long nights making hearty soups and stews that are both healthy and comforting.
Soup can be prepared in various ways; with vegetables, meat, chicken or even legumes and rice. The way soup is prepared helps preserve the nutritional value in the broth even after cooking, often making it high in vitamins, minerals and protein.
This soup offers good nutrition and a unique, delicious flavor profile. The set-and-forget nature of slow cooker recipes makes this a great meal for busy days or weeks. The combination of herbs and spices used in Thai dishes also have disease fighting and immune system boosting properties.
Like this recipe? Here are some more slow cooker meals to try:
Photo credit: A Healthier Michigan
- 2 Tbsp. red curry paste
- 2 cans coconut milk
- 2 cups chicken stock
- 2 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 2 Tbsp. peanut butter
- 1 1/2 pounds chicken breasts cut into 1 1/2 inch pieces
- 1 red bell pepper, seeded and sliced into 1/4 inch slices
- 1 onion, thinly sliced
- 1 heaping Tbsp. fresh ginger minced
- 1 cup frozen peas, thawed
- 1 Tbsp. lime juice
- cilantro for garnish
Slow Cooker Chicken Thai Soup
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 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.
2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro garnish. Enjoy!