Dinner
Thai Chicken Soup Recipe
4 servings
portionen10 minutes
aktive zeit10 hours 10 minutes
gesamtzeitZutaten
2 medium carrots (chopped)
1 red bell pepper (chopped)
½ medium yellow onion (chopped)
2 inch piece of ginger (minced)
4 cloves garlic (minced)
4 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon palm sugar
3 cups chicken stock
4 boneless, skinless chicken thighs
2 15-ounce cans coconut milk
1 lime
8 ounces rice vermicelli (cooked according to package directions)
Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Anweisungen
1) Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
2) Shred the chicken
3) Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
4) Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
Notizen
BLAND as written
Nährwertangaben
Portionsgröße
1 serving = ¼ of the re
Kalorien
567 kcal
Gesamtfett
16 g
Gesättigtes Fett
9 g
Ungesättigtes Fett
5 g
Transfett
1 g
Cholesterin
113 mg
Natrium
1789 mg
Gesamtkohlenhydrate
71 g
Ballaststoffe
4 g
Zucker insgesamt
10 g
Eiweiß
31 g
4 servings
portionen10 minutes
aktive zeit10 hours 10 minutes
gesamtzeit