Slow Cooker Thai Curry Soup
This soup is rich and creamy, the perfect bowl of comfort on a cold evening.
Servings: 6 people
Calories: 365kcal
Ingredients
- 2 tablespoons red curry paste
- 24 ounces coconut milk cans
- 2 cups chicken stock low-sodium
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 tablespoons peanut butter creamy
- 4 boneless and skinless chicken breasts chopped into thin slices
- 1 red bell pepper thinly sliced
- 1 jalapeno pepper seeded and minced
- 1 onion thinly sliced
- 1 cup bean sprouts
- 1 tablespoon ginger fresh, minced
- 1 cup peas frozen (thawed)
- 1 cup corn frozen (thawed)
- 1 tablespoon lime juice
- cilantro for garnish
Instructions
- Mix the curry paste, coconut milk, chicken stock, fish sauce, honey, and peanut butter, then add it to the slow cooker. Add the remaining ingredients, except for the lime juice, to the slow cooker and stir.
- Cook on low for 5 to 6 hours, or high for 3 to 4 hours. Mix in lime juice and serve with cilantro.
Nutrition
Serving: 1cup | Calories: 365kcal | Carbohydrates: 21g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 624mg | Fiber: 3g | Sugar: 10g |
| SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13
SmartPoints (Freestyle): 13