Crockpot Thai Chicken Soup
Crockpot Thai Chicken Soup is a lightened up, and super easy to make, version of Thai chicken curry. It's also one of the few slow cooker chicken recipes that cooks for 8-10 hours so you can pop everything in before work and come home to dinner. This has turned into one of our favorite healthy recipes!
Ingredients:
- 6 medium carrots, chopped
- 3 red bell pepper, chopped
- 1 1/2 medium yellow onion, chopped
- 3 2-inch piece of ginger, minced
- 12 garlic cloves, minced
- 12 tablespoon red curry paste
- 6 tablespoon fish sauce
- 6 tablespoon soy sauce (sub coco aminos for paleo)
- 3 tablespoon palm sugar
- 9 cup chicken stock
- 12 boneless, skinless chicken thighs
- 6 cans coconut milk
- 3 lime
- 24 ounce rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
- Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Instructions:
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
- Enjoy!
Source: theendlessmeal.com
