Name: Slow Cooker Thai Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8, 8 -10
Cuisine: thai
Ingredients: 6 boneless skinless chicken thighs (see note 1); 4 carrots (chopped); 4 cups squash (peeled, seeds removed, and cut into 1 inch cubes; see note 2); 2 onions (diced); 2 tablespoons fresh ginger (finely chopped or grated); 3 tablespoons Thai red curry paste (see note 3); 3 tablespoons brown sugar (see note 4); 3 tablespoons fish sauce; 2/3 cup brown basmati wild rice blend (or 100% wild rice); 4 cups chicken stock; 27 oz coconut milk (2 400 mL cans; see note 5); 1 tablespoon lime juice

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Slow Cooker Thai Chicken and Wild Rice Soup

Nutrition Facts

Per serving · recipe makes 8 · 4h 15m total

Servings

Calories

25% of a 2,000 cal day

505KCAL

Protein

24g49% DV

% DAILY VALUE

Total Fat33g

42%

Saturated22g

100%

Unsaturated11g

—

Total Carbs34g

12%

Fiber5g

18%

Total Sugars14g

—

incl. Added Sugars5g

11%

Starch15g

—

Sodium915mg

40%

% Daily Value is based on a 2,000 calorie day.

A Thai-inspired slow cooker soup with coconut milk, curry paste, butternut squash, and chicken thighs. Tropical yet cozy comfort food.

Ingredients

8 SERVINGS

6boneless skinless chicken thighs
4carrots — chopped
4 cupssquash — seedless, peeled, cubed
2onions — diced
2 tbspfresh ginger — finely chopped or grated
3 tbspThai red curry paste
3 tbspbrown sugar
3 tbspfish sauce
⅔ cupbrown basmati wild rice blend — or 100% wild rice
4 cupschicken stock
27 ozcoconut milk — 800 ml
1 tbsplime juice

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

4h 15m total

Read the method on Sweet Peas and SaffronAnnie’s original page

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mainthaisoupchickendairy freegluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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