Slow Cooker Thai Chicken Soup
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!
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!
- 1 package sliced mushrooms
- 3 tablespoons lime juice
- 1 yellow onion (diced)
- 2 cans lite coconut milk
- 1 teaspoonâ ground ginger
- 3 cupsâ chicken broth
- 1/2 cupâ peanut butter (the all-natural, runny kind
- 1 jar red curry paste (start with 1/4 cup and add more t i used the whole jar, but we like spice)
- 2 tablespoonsâ fish sauce
- 5 tablespoons low sodium soy sauce
- 2 tablespoonsâ dark brown sugar
- 4 clovesâ garlic (minced or pressed)
- 1/2 teaspoon red pepper flakes (optional start without and add after cook time for more spice)
- 1 poundâ raw boneless skinless chicken breasts
- 1 cup diagonally sliced carrots
- 1 red bell pepper (sliced)
- 1 head broccoli (cut into florets)
- salt (to taste if necessary i needed quite a bit of salt, but it will depend on your soy sa
- chopped cilantro (garnish)
- chopped peanuts (garnish)
- brown rice or noodles (for serving)
- Carbohydrate 0.701779546322625 g
- Cholesterol 0 mg
- Fat 0.00925113637778545 g
- Fiber 0.0674090920239269 g
- Protein 0.686143183182537 g
- Saturated Fat 0.00103000000156171 g
- Serving Size 1 1 cup (10g)
- Sodium 355.55522799396 mg
- Sugar 0.634370454298698 g
- Trans Fat 0.00306056818598159 g
- Calories 5 calories
Step-by-step
- 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.
- Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
- Remove chicken and cut into chunks.
- Stir back into soup.
- Stir in lime juice.
- Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
- Serve over brown rice or noodles and garnish with cilantro and peanuts.
Slow Cooker Thai Chicken Soup: A Busy Woman's Delight
As a working mom, time is my most precious commodity. Finding healthy, delicious meals that don't require hours in the kitchen is a constant quest. That's why I've fallen head over heels for this Slow Cooker Thai Chicken Soup. It's a flavor explosion that practically makes itself, leaving me with more time to focus on my family and my career, not slaving away over a hot stove.
The beauty of this recipe lies in its simplicity and versatility. I can throw all the ingredients into the slow cooker in the morning before work, and come home to a fragrant, nourishing meal ready to be devoured. The creamy coconut milk, the subtle heat of the red curry paste, and the satisfying crunch of peanuts – it's a perfect balance of flavors and textures that never fails to please. Even my picky eaters gobble it up!
Beyond its convenience, this soup is packed with goodness. The chicken provides lean protein, while the vegetables offer a vibrant boost of vitamins and minerals. I often swap out the veggies depending on what’s on sale or what I have on hand – spinach, zucchini, or even some leftover roasted sweet potatoes work wonderfully. The adaptability of the recipe makes it a staple in our weekly meal plan.
This soup isn't just for weeknights. It's also perfect for entertaining. I've served it at casual gatherings, and it's always a hit. The rich, fragrant aroma alone is enough to draw people in, and the comforting warmth is perfect for cooler evenings. It's a crowd-pleaser that requires minimal effort – a win-win in my book!
One of the best things about this recipe is the ability to adjust the spice level to your liking. I started with a quarter cup of red curry paste, but feel free to adjust based on your spice tolerance. For those who prefer a milder flavor, you can easily omit the red pepper flakes entirely. It's all about personal preference!
Another thing I love about this recipe is how easily it can be made ahead of time. I often double the recipe and freeze half for a quick and easy meal on a busy week. Simply thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. This makes meal prepping a breeze and ensures I always have a healthy, delicious option on hand.
Finally, the presentation is important to me, even with a simple dish. Serving it over brown rice or noodles adds a nice textural element. A sprinkle of fresh cilantro and chopped peanuts adds a vibrant pop of color and a delightful crunch. It’s the little details that elevate a simple meal into something truly special.
This Slow Cooker Thai Chicken Soup is more than just a recipe; it's a testament to the power of simple ingredients, smart planning, and a little bit of love. It's a meal that nourishes my body and my soul, and it's one I'll be making for years to come. It's a perfect example of how busy women can still enjoy delicious, healthy home-cooked meals without sacrificing precious time or energy.
So, ditch the takeout menus and embrace the ease and flavor of this slow cooker wonder. You won't regret it. And who knows, maybe this will become your new favorite go-to meal, too!
