Slow Cooker Thai Chicken & Wild Rice Soup



INGREDIENTS:
  • 6 boneless skinless chicken thighs
  • 4 carrots chopped
  • 4 cups squash cubed (acorn & butternut were both great)
  • 2 onions diced
  • 2 tablespoons fresh ginger minced
  • 3 tablespoons thai red curry paste
  • 3 tablespoons brown sugar
  • 3 tablespoons fish sauce
  • 2/3 cup wild rice or wild rice blend blend used in photos
  • 4 cups chicken stock
After cooking:
  • 2 400 mL cans of coconut milk I recommend using full fat, not light coconut milk
  • 1 tablespoon lime juice

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