Description
This Thai Slow Cooker Chicken and Wild Rice Soup is a tropical twist on classic comfort food. Made with chicken thighs, butternut squash, Thai red curry paste, and creamy coconut milk, it’s cozy, flavorful, and easy to make in a slow cooker.
Ingredients
- 6 boneless skinless chicken thighs
- 4 carrots, chopped
- 4 cups butternut squash, peeled, seeds removed, and cut into 1-inch cubes
- 2 onions, diced
- 2 tablespoons fresh ginger, finely chopped or grated
- 3 tablespoons Thai red curry paste
- 3 tablespoons brown sugar
- 3 tablespoons fish sauce
- ⅔ cup brown basmati wild rice blend or 100% wild rice
- 4 cups chicken stock
- 27 oz coconut milk (2 x 400 mL cans)
- 1 tablespoon lime juice
Instructions
- Combine all ingredients except coconut milk and lime juice in a 6-quart slow cooker.
- Cook on low for 6 hours or on high for 4 hours.
- Stir in the coconut milk and lime juice. Cook for an additional 10 minutes until combined.
- Shred the chicken using two forks and stir back into the soup.
- Serve hot, optionally garnished with lime wedges and cilantro.
Notes
- You can substitute chicken thighs with bone-in or boneless skinless chicken breasts; cook time remains the same.
- Squash can be swapped for other winter squash varieties or sweet potatoes.
- This soup is moderately spicy due to the red curry paste; adjust to taste.
- Omit or adjust the brown sugar based on sweetness preference.
- Use full-fat coconut milk for the best flavor and texture.
- A 6-quart slow cooker is recommended due to the volume of ingredients.
- Soup can be frozen, but brown basmati rice may soften after thawing. Use 100% wild rice if planning to freeze.
Nutrition
- Serving Size: 1/10 of batch
- Calories: 288
- Sugar: 8g
- Sodium: 815mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 54mg
