Thai Slow Cooker Chicken and Wild Rice Soup

Thai Slow Cooker Chicken and Wild Rice Soup

Ingredients:

  • 6 boneless skinless chicken thighs
  • 4 carrots
  • 4 cups squash, cubed
  • 2 onions
  • 2 tablespoons fresh ginger, minced
  • ⅔ cup wild rice
  • 6 cups chicken stock
  • 2 tablespoons thai red curry paste
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 400mL cans of coconut milk (I recommend using full fat, not light coconut milk)

 

Direction:

  1. Combine all ingredients in a 5 quart slow cooker.
  2. Cook on low for 6 hours or high for 4 hours.
  3. Shred chicken with two forks.
  4. Serve with lime wedges and cilantro (if desired).

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