Soups

Slow Cooker Thai Chicken Soup

Jeannette Childers
October 09, 2013
146

This recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version change up the chicken broth for vegetable broth and omit the chicken.

6
2 tablespoons red curry paste
2 12 ounce cans of light coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons Splenda brown sugar
2 tablespoons low fat peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.
Nutritions

Calories
116

Sodium
802mg
33% DV

Fat
3g
5% DV

Protein
4g
9% DV

Carbs
16g
5% DV

Fiber
3g
13% DV
Diabetic-Friendly Slow Cooker Low-Calorie Gluten-Free Dinner Low-Fat Asian Chicken Low-Carbohydrate

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