Umami
Umami

Dinner

Thai Chicken Soup Recipe

4 servings

porzioni

10 minutes

tempo di preparazione

10 hours 10 minutes

tempo totale

Ingredienti

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

porzioni

10 minutes

tempo di preparazione

10 hours 10 minutes

tempo totale
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