Dinner

Thai Chicken Soup Recipe

Name: Thai Chicken Soup Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Yield: 4 servings
Cuisine: Chicken Thighs
Ingredients: 2 medium carrots (chopped); 1 red bell pepper (chopped); Â½ 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

4 servings

분량

10 minutes

활동 시간

10 hours 10 minutes

총 시간

요리 시작

재료

2 medium carrots (chopped)

1 red bell pepper (chopped)

Â½ 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

방향

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.

노트

BLAND as written

영양 정보

1회 제공량

1 serving = Â¼ of the re

칼로리

567 kcal

지방 전체

16 g

포화 지방

9 g

불포화 지방

5 g

트랜스 지방

1 g

콜레스테롤

113 mg

나트륨

1789 mg

탄수화물 전체

71 g

식이섬유

4 g

총 당류

10 g

단백질

31 g