Best Crock Pot Thai Coconut Chicken And Rice Soup Recipes

SLOW COOKER THAI CHICKEN SOUP

Slow Cooker Thai Chicken Soup image

This Slow Cooker Thai Chicken Soup is loaded with creamy coconut milk, peanut butter, red curry paste, chicken, and veggies: onion, carrots, bell pepper, mushrooms, and broccoli! PACKED with flavor and healthy deliciousness! Less than 250 calories per cup!

Provided by Jennifer Debth

Time 3h10m

Number Of Ingredients 21

Ingredients

2 (14 oz) cans lite coconut milk
3 cups chicken broth
1/2 cup peanut butter (the all-natural, runny kind no sugar or salt added)
1 (4 oz) jar red curry paste
2 tablespoons fish sauce
5 tablespoons low sodium soy sauce
2 tablespoons dark brown sugar
4 cloves garlic (minced or pressed)
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes (optional, start without and add after cook time for more spice)
1 pound raw boneless, skinless chicken breasts
1 yellow onion (diced)
1 cup diagonally sliced carrots
1 red bell pepper (sliced)
1 (8 oz) package sliced mushrooms
1 head broccoli (cut into florets)
salt (to taste if necessary, I needed quite a bit of salt, but it will depend on your soy sauce and chicken broth)
3 tablespoons lime juice
Chopped cilantro (garnish)
Chopped peanuts (garnish)
Brown rice or noodles (for serving)

Steps:

Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
Stir to combine.
Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
Remove chicken and cut into chunks.
Stir back into soup.
Stir in lime juice.
Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
Serve over brown rice or noodles and garnish with cilantro and peanuts.

Nutrition Facts : Calories 239 kcal, Carbohydrate 16 g, Protein 15 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 877 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 cup

SLOW COOKER CHICKEN COCONUT SOUP

slow cooker chicken coconut soup image

A slow-cooker Chicken Coconut Soup inspired by Tom Kha Gai, with the addition of healthy vegetables, and gluten-free cellophane noodles to make it a hearty meal for a busy weeknight.

Provided by Katie Webster

Categories soup

Time 8h25m

Yield 4

Number Of Ingredients 17

Ingredients

4 cups reduced-sodium chicken broth or home-made chicken stock
14-ounce can coconut milk
3 tablespoons pure maple syrup, dark or amber
4 teaspoons fish sauce, such as Golden Boy
1 lime, zested and juiced
1 clove garlic, chopped
½ hot red chili, minced, or to taste
½ teaspoon salt
1 2-inch piece of ginger, peeled and split lengthwise
1 pound boneless, skinless chicken thighs
1 red bell pepper, diced
5 ounces sliced stemmed shiitake mushrooms
2 ounces rice cellophane noodles
3 cups shredded Napa cabbage
4 scallions, chopped
3 tablespoons chopped fresh cilantro
3 tablespoons chopped basil or Thai basil

Steps:

Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours.
Remove 2 pieces of ginger. Stir in Napa cabbage and scallions. Break cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.
Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil. Serve hot.

Nutrition Facts : ServingSize 2 1/2 cups, Calories 459 calories, Sugar 16, Fat 28, Carbohydrate 33, Fiber 3, Protein 20

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Slow-Cooker Thai Coconut Chicken Soup image

This slow cooked dinner has it all - chicken, vegetables, coconut and Progresso® broth blended in a hearty Thai soup.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h

Yield 9

Number Of Ingredients 14

Ingredients

1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 lb boneless skinless chicken thighs
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14 oz) coconut milk (not cream of coconut)
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

CROCK POT THAI COCONUT CHICKEN SOUP

Crock Pot Thai Coconut Chicken Soup image

adapted from http://www.365daysofcrockpot.com. My husband goes crazy for this!! We have upped the curry paste as we like it a little spicier

Provided by Indian Momma

Categories Thai

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons Thai curry paste (1 for less spicy tastes)
1 cup water
2 cups chicken broth
3/4 lb skinless chicken breast
4 ounces white mushrooms, sliced
2 fresh lemongrass, bruised (cut off bottom 5 inches, peel off outer layer and smash the stalk with the back of a chef's knife)
fresh lime juice, to taste
1/2 cup cilantro, chopped
1 tablespoon fresh ginger, grated
salt and pepper

Steps:

1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker.
2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3. Remove lemongrass and discard.
4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.

Nutrition Facts : Calories 329.7, Fat 13.3, SaturatedFat 11.2, Cholesterol 36.4, Sodium 342.6, Carbohydrate 37.9, Fiber 0.4, Sugar 36.2, Protein 15.2