Saturday, January 30, 2016

Slow Cooker Thai Chicken Soup

Maine has had some really strange winter weather lately.  We have almost no snow and the temperature is set to get into the 50s next week.  It's almost unheard of for this kind of weather.  Our skating rink my husband and boys worked so hard on has melted and we're left with a giant puddle.  I know a lot of Mainers are rejoicing with the mild temperatures but in my house, we are all hoping for a little more seasonable weather.  Bring on the snow!

I'm still cooking up a ton of soups in honor of the season.  The one was an instant hit with my Thai loving family.  It has tons of vegetables to fill you up and is great with 1/2 cup of cooked brown rice (3 SP) mixed in.  It's also fantastic without the rice.  The volume of vegetables really helps bulk it out and make it a satisfying meal.  You can add additional sriracha or red curry paste to give it more of a kick.  I always add more sriracha to mine after it is cooked since my boys do not share my love of spicy food.  

Slow Cooker Thai Chicken Soup
Servings: 8 ★ Size: 1 1/2 cups ★ 
Smart Points 4 ★ Points Plus 4 ★ Calories: 175 ★ 
Total Fat: 6 g ★ Saturated Fat: 6 g ★ Protein: 22 g ★ Carbohydrates: 8 g ★ 
Fiber: 1 g ★ Sugars: 2 g ★ Sodium: 425 mg ★ Cholesterol:  49 mg


· 1 can (14 ounces) light coconut milk
· 8 cups low-sodium chicken stock
· 4 tablespoons red Thai curry paste
· 1 1/2 pounds chicken breast, cubed
· 1 can bamboo shoots, drained
· 1 can water chestnuts, drained

· 1 onion, diced
· 2 red bell peppers, sliced
· 1 tablespoon garlic, minced
· 1 teaspoon cumin
· 1 tablespoon sriracha 
· 1 lime, juice
· 2 tablespoons cilantro, finely chopped


1.  Place the coconut milk, chicken stock, Thai curry paste, chicken breast, bamboo shoots, water chestnuts, onion, red bell peppers, garlic, cumin, sriracha, and lime juice into a slow cooker.  Cook on low for 4 hours.

2. Stir in the chopped cilantro and serve.

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