Slow Cooker Thai Chicken & Wild Rice Soup
Slow Cooker Thai Chicken & Wild Rice Soup
This Thai Slow Cooker Chicken and Wild Rice Soup is a twist on a classic comfort recipe. A bit spicy, savory and sweet, and completely comforting!
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Ingredients
- 6 boneless skinless chicken thighs
- 4 carrots chopped
- 4 cups squash cubed (acorn & butternut were both great)
- 2 onions diced
- 2 tablespoons fresh ginger minced
- 3 tablespoons thai red curry paste
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- 2/3 cup wild rice or wild rice blend blend used in photos
- 4 cups chicken stock
After cooking:
- 2 400 mL cans of coconut milk I recommend using full fat, not light coconut milk
- 1 tablespoon lime juice
Instructions
- 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.
Notes
* I prepared this in my 5 quart slow cooker but it was very full. I recommend using a 6 quart or larger.
Due to the Thai curry paste, this soup is moderately spicy.
This recipe has also been tested with bone in chicken breast and worked great cooked on high for 4 hours.
Recipe Adapted From sweetpeasandsaffron.com