Thai Chicken Soup Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 10 hours 10 minutes

Ingredients

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

Directions

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.

Notes

BLAND as written

Nutrition

• Serving Size: 1 serving = ¼ of the re
• Calories: 567 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Cholesterol: 113 mg
• Sodium: 1789 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 4 g
• Total Sugars: 10 g
• Protein: 31 g