Cooked - Slow Cooker Thai Chicken And Wild Rice Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Thai Chicken And Wild Rice Soup

8.0

6 boneless skinless chicken thighs (see note 1)

4 carrots (chopped)

4 cups squash (peeled, seeds removed, and cut into 1 inch cubes; see note 2)

2 onions (diced)

2 tablespoons fresh ginger (finely chopped or grated)

3 tablespoons Thai red curry paste (see note 3)

3 tablespoons brown sugar (see note 4)

3 tablespoons fish sauce

⅔ cup brown basmati wild rice blend (or 100% wild rice)

4 cups chicken stock

27 oz coconut milk (2 400 mL cans; see note 5)

1 tablespoon lime juice

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 lime juice and cook for 10 or so minutes until completely combined.
Shred chicken with two forks.
Serve with lime wedges and cilantro (if desired).
Assemble all ingredients except for the stock and wild rice in a quart-sized freezer bag. Remove as much air as possible. Freeze for up to 3 months.
Thaw completely and add to the slow cooker with the stock and wild rice. Cook as indicated above.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 6h

Created 109 weeks ago

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