Slow Cooker Thai Chicken Soup

October 09, 2013

230

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.

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