slow cooker Thai Chicken & Wild Rice Soup

• Gluten free

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 4 Carrots
  • 2 tbsp Ginger, fresh
  • 2 Onions
  • 4 cups Squash

• Canned Goods

  • 6 cups Chicken stock
  • 1 400mL cans Coconut milk
  • 2 tbsp Thai red curry paste

• Condiments

  • 2 tbsp Fish sauce

• Pasta & Grains

  • 2/3 cup Wild rice

• Baking & Spices

  • 2 tbsp Brown sugar

Found on sweetpeasandsaffron.com

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
• ⅔ cup wild rice blend (I used a brown rice & wild rice blend)
• 6 cups chicken stock
• 2 tablespoons thai red curry paste (I used this one)
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 400mL cans of coconut milk (I recommend using full fat, not light coconut milk)

Directions

• 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 cook for 10 or so minutes until completely combined.
• Shred chicken with two forks.
• Serve with lime wedges and cilantro (if desired).

Nutrition