Best Thai Chicken Soup Weight Watchers Recipes

Slow Cooker Thai Chicken -- Weight Watchers Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 13

13 1/2 ounces light coconut milk
7 teaspoons Thai curry paste, red variety, divided (or to taste)
1 1/2 teaspoons table salt (or to taste)
1/2 head (large) uncooked cauliflower, cut into small florets
1 pound uncooked potatoes, peeled, cut into small chunks
1 medium sweet red pepper, cut into chunks
2 medium uncooked carrots, cut into 1/2-inch-thick slices
1 1/2 pounds uncooked chicken breasts, boneless skinless (6, 4 ounce pieces)
2 tablespoons reduced-fat peanut butter
1/3 cup cilantro, fresh, chopped
3 medium uncooked scallions, sliced
1 medium fresh lime, cut into 6 wedges
2 tablespoons peanuts, salted, chopped

Steps:

In a 4x6 quart slow cooker, whisk together coconut milk, 4 teaspoons curry paste and salt until blended. Add cauliflower, potatoes, pepper and carrots; toss to mix and coat. Rub 2 teaspoons curry paste all over chicken; place chicken on top of vegetable mixture. Cover slow cooker and cook on LOW setting until chicken is cooked through and vegetables are tender, about 5 to 6 hours. Remove chicken to a cutting board and cut into bite-size pieces (or shred using two forks); set aside. Stir peanut butter and remaining 1 teaspoon curry paste into slow cooker until blended. Add chicken back to slow cooker with cilantro and scallions; gently stir to coat. Spoon onto plates or into bowls and serve with lime wedges; sprinkle each serving with 1 teaspoon peanuts. Yields about 1 1/2 cups per serving. Notes: Make sure to cut the cauliflower, carrots and potatoes into similar-size small pieces so they cook through in a similar amount of time. Season to taste with salt and fresh lime juice before serving, if desired. For a spicier kick, serve with sriracha sauce on the side.

Thai Chicken Soup (Weight Watchers) Recipe - (4.1/5) image

Provided by á-891

Number Of Ingredients 14

6 OZ COOKED DICED CHICKEN BREAST
400 ML CAN LIGHT COCONUT MILK
4 C FF CHICKEN BROTH
1 C. SWEET RED PEPPERS JULIENNED
I C ONIONS OR LEEKS SLICED FINE
1 C CAULIFLOWER CUT INTO SMALL PIECES
1 C MUSHROOMS SLICED
1 CUP SNOW PEAS CUT IN HALF
1 CUP CARROTS SLICED VERY THIN
1 TBSP THAI YELLOW CURRY PASTE
2 TBSP GRATED FRESH GINGER
1 TBSP FISH SAUCE
1 TBSP FRES LIME JUICE
1 TBSP OLIVE OIL

Steps:

ADD OIL TO PAN SAUTE GINGER,CURRY PASTE, ONIONS.ADDD VEG AND SAUTE 5 MIN ADD BROTH AND COCO MILK ADD I TBSP FISH SAUCE ADD CHICKEN SIMMER 5 MIN. ADD LEMOM JCE AND HONEY. Special Notes I CUP. SERVING NICE SPICY SOUP.YOU CAN SUBST ANY VEGES YOU WISH