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Thai Soup with Chicken and Wild Rice

Savory Thai Soup with Chicken and Wild Rice for Cozy Nights

This Thai soup with chicken and wild rice is a creamy, comforting dish, perfect for cozy evenings and packed with flavors.
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Prep Time 20 minutes
Cook Time 6 hours
Thickening Time 30 minutes
Total Time 6 hours 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless, Skinless Chicken Breasts Can swap with tofu for vegetarian option.
  • 6 cups Low Sodium Chicken Broth Vegetable broth works well for vegan.
  • 1 can Coconut Milk Light coconut milk can reduce calories.
For the Vegetables
  • 1 cup Wild Rice Blend Brown rice is a suitable alternative.
  • 1 cup Butternut Squash Sweet potatoes are a delicious substitute.
  • 1 cup Sweet Potato Carrots or parsnips can add a new flair.
  • 1 cup Zucchini Bell peppers are a great alternative.
  • 1 each Granny Smith Apple Feel free to omit for a more savory flavor.
  • 1 each Onion Shallots can be used for a milder taste.
For Flavoring
  • 2 tablespoons Red Curry Paste Adjust to taste based on spice preference.
  • 1 tablespoon Freshly Grated Ginger Ground versions can be used.
  • 1 clove Garlic Ground version can be used in a pinch.
  • 2 teaspoons Brown Sugar Honey or maple syrup can be substitutes.
  • 1 tablespoon Fish Sauce Soy sauce is good for vegetarian option.
  • 1 tablespoon Low Sodium Soy Sauce
  • 1 teaspoon Dried Basil Fresh basil can brighten the dish.
For Thickening & Garnishing
  • 2 tablespoons Cornstarch Arrowroot is a great gluten-free alternative.
  • 2 tablespoons Water Used for the slurry to thicken.
  • 2 tablespoons Creamy Peanut Butter Almond butter can be a different twist.
  • 2 tablespoons Lime Juice Use lemon juice, but it alters taste.
  • 1 tablespoon Sriracha/Asian Chili Sauce Skip if a milder soup is preferred.
  • 1/4 cup Crushed Peanuts For adding crunch on top.
  • 1/4 cup Coconut Flakes For added flavor.
  • to taste Fresh Cilantro Ties everything together as a garnish.

Equipment

  • 6-quart slow cooker

Method
 

Cooking Instructions
  1. Prepare the boneless, skinless chicken breasts by rubbing them with your choice of oil and placing them at the bottom of a slow cooker.
  2. Layer in the wild rice blend, butternut squash, sweet potato, zucchini, and diced onion over the chicken. Mix in red curry paste, ginger, garlic, brown sugar, fish sauce, soy sauce, and dried basil. Pour in chicken broth and coconut milk, ensuring everything is combined.
  3. Cover and cook on high for 3-4 hours or low for 6-7 hours until the chicken is tender and easily shredded.
  4. Mix together cornstarch and water in a small bowl to create a slurry. Stir in the slurry into the soup and cook on high for an additional 15-30 minutes to thicken the broth.
  5. Ladle the soup into bowls and top with crushed peanuts, coconut flakes, and fresh cilantro. Squeeze lime juice over each bowl before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 35mgCalcium: 100mgIron: 3mg

Notes

Spice and texture can be adjusted to personal preference. Allowing the soup to rest enhances flavors. Use creative garnishes for added freshness.

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