This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!
Ingredients
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- 2 (14 oz) cans lite coconut milk
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- 3 cups chicken broth
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- 1/2 cup peanut butter the all-natural, runny kind no sugar or salt added
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- 1 (4 oz)jar red curry paste start with 1/4 cup and add more to taste, I used the whole jar, but we like spice
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- 2 tablespoons fish sauce
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- 5 tablespoons low sodium soy sauce
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- 2 tablespoons dark brown sugar
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- 4 cloves garlic minced or pressed
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- 1 teaspoon ground ginger
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- 1/2 teaspoon red pepper flakes optional, start without and add after cook time for more spice
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- 1 pound raw boneless, skinless chicken breasts
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- 1 yellow onion diced
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- 1 cup diagonally sliced carrots
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- 1 red bell pepper sliced
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- 1 (8 oz) package sliced mushrooms
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- 1 head broccoli cut into florets
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- salt to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth
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- 3 tablespoons lime juice
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- Chopped cilantro garnish
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- Chopped peanuts garnish
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- Brown rice or noodles for serving
Instructions
- Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
- Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
- Stir to combine.
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- Visit Slow Cooker Thai Chicken Soup for full instructions
Originally posted 2019-02-04 22:02:44.
Originally posted 2019-02-04 22:02:44.
