Dinner
Thai Chicken Soup Recipe
4 servings
porzioni10 minutes
tempo di preparazione10 hours 10 minutes
tempo totaleIngredienti
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
Istruzioni
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.
Note
BLAND as written
Nutrizione
Dimensione della Porzione
1 serving = ¼ of the re
Calorie
567 kcal
Grassi Totali
16 g
Grassi Saturi
9 g
Grassi Insaturi
5 g
Grassi Trans
1 g
Colesterolo
113 mg
Sodio
1789 mg
Carboidrati Totali
71 g
Fibra Alimentare
4 g
Zuccheri Totali
10 g
Proteine
31 g
4 servings
porzioni10 minutes
tempo di preparazione10 hours 10 minutes
tempo totale