PREP TIME 15 mins
COOK TIME 4 hours
TOTAL TIME 4 hours 15 mins
SERVES: 8-10
Ingredients
- 6 boneless skinless chicken thighs
- 4 carrots
- 4 cups squash, cubed (acorn & butternut were both great)
- 2 onions
- 2 tablespoons fresh ginger, minced
- ⅔ cup wild rice blend (I used a brown rice & wild rice blend)
- 6 cups chicken stock
- 2 tablespoons thai red curry paste (I used this one)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- After cooking:
- 1 400mL cans of coconut milk (I recommend using full fat, not light coconut milk)
Instructions
- Combine all ingredients except the coconut milk in a 6 quart slow cooker (* see note).
- Cook on low for 6 hours or high for 4 hours.
- Stir in the coconut milk and cook for 10 or so minutes until completely combined.
- Shred chicken with two forks.
- Serve with lime wedges and cilantro (if desired).
Notes
Nutritional Information:
Calories 288 // Fat 12 g // Saturated Fat 9 g // Cholesterol 54 mg // Sodium 815 mg // Carbohydrate 26 g // Fiber 3 g // Sugars 8 g // Protein 18 g
* I prepared this in my 5 quart slow cooker but it was very full. I recommend using a 6 quart or larger.
Due to the Thai curry paste, this soup is moderately spicy.
This recipe has also been tested with bone in chicken breast and worked great cooked on high for 4 hours.
FOR EXTRA CREAMY SOUP leave out 2 cups of chicken stock and add an extra can of coconut milk at the end.
Nutrition Information
Serving size: ⅛ batch Calories: 288 Fat: 12 g Saturated fat: 9 g Carbohydrates: 26 g Sugar: 8 g Sodium: 815 mg Fiber: 3 g Protein: 18 g Cholesterol: 54 mg