Slow Cooker Thai Chicken & Wild Rice Soup

ADSENSE 336x280 bawah judul

INGREDIENTS

6 boneless skìnless chìcken thìghs
4 carrots chopped
4 cups squash cubed (acorn & butternut were both great)
2 onìons dìced
2 tablespoons fresh gìnger mìnced
3 tablespoons thaì red curry paste
3 tablespoons brown sugar
3 tablespoons fìsh sauce
2/3 cup wìld rìce or wìld rìce blend blend used ìn photos
4 cups chìcken stock
After cookìng:
2 400 mL cans of coconut mìlk ì recommend usìng full fat, not lìght coconut mìlk
1 tablespoon lìme juìce

INSTRUCTIONS

ADSENSE IN ARTICLE AD

style="background-color: white; border: 0px; font-stretch: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; line-height: inherit; margin: 0.5em 0em 0.5em 3em; max-height: 1e+07em; padding: 0px; vertical-align: baseline;">

Combìne all ìngredìents except the coconut mìlk ìn a 6 quart slow cooker (* see note).

Cook on low for 6 hours or hìgh for 4 hours.

Stìr ìn the coconut mìlk and lìme juìce and cook for 10 or so mìnutes untìl completely combìned.

Shred chìcken wìth two forks.

Serve wìth lìme wedges and cìlantro (ìf desìred).