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Thai Soup with Chicken and Wild Rice

Savory Thai Soup with Chicken and Wild Rice for Cozy Nights

Enjoy this comforting Thai Soup with Chicken and Wild Rice, a delicious blend of flavors perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Thai
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Boneless Skinless Chicken Breasts can swap for tofu for vegetarian
  • 2 tablespoons Olive or Coconut Oil for sautéing
  • 1 cup Wild Rice Blend or white/brown rice
  • 4 cups Low Sodium Chicken Broth or vegetable broth for vegetarian
  • 1 can Coconut Milk can use almond/cashew milk
  • 2 tablespoons Red Curry Paste adjust to taste
  • 1 tablespoon Fresh Ginger or ground ginger as substitute
  • 4 cloves Garlic Cloves or garlic powder
For the Vegetables
  • 1 cup Butternut Squash or sweet potato
  • 1 small Sweet Potato can be omitted
  • 1 medium Granny Smith Apple or any apple variety
  • 1 medium Zucchini or yellow squash
  • 1 medium Onion or shallots
For Flavoring and Garnish
  • 1 tablespoon Brown Sugar or coconut sugar
  • 3 tablespoons Low Sodium Soy Sauce or tamari for gluten-free
  • 1 tablespoon Fish Sauce or soy sauce for vegetarian
  • 1 teaspoon Dried Basil or fresh basil
  • 2 tablespoons Cornstarch with water for thickening
  • 1 tablespoon Creamy Peanut Butter or sunflower seed butter
  • 1 tablespoon Sriracha/Asian Chili Sauce to taste
To Finish
  • 2 tablespoons Lime Juice or lemon juice
  • Garnishes crushed peanuts, coconut flakes, chopped cilantro

Equipment

  • 6-quart slow cooker

Method
 

Step-by-Step Instructions
  1. Rub the chicken with olive or coconut oil and place in the slow cooker.
  2. Add the wild rice, onion, butternut squash, sweet potato, zucchini, apple, garlic, ginger, curry paste, fish sauce, brown sugar, and broth. Stir gently.
  3. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken is tender.
  4. Remove the chicken, shred it, and return it to the slow cooker.
  5. Mix cornstarch with water, then add with peanut butter and lime juice to the soup. Stir to combine.
  6. Cover and cook on HIGH for an additional 15 minutes.
  7. Ladle into bowls and garnish with crushed peanuts, coconut flakes, cilantro, and lime juice.

Nutrition

Serving: 1bowlCalories: 390kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 45mgIron: 3mg

Notes

Use fresh ingredients and adjust spices to your preference. Keep in mind that freezing is not recommended due to texture changes in rice and sweet potatoes.

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