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Home
> Recipes > Low Carb Crockpot > Thai Chicken Soup
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Thai Chicken Soup
Ingredients
- 1 pound skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
- 4 cups chicken broth
- 2 cups bias-sliced carrots (4 medium)
- 1 cup chopped onion (1 large)
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, minced
- 2 stalks lemongrass, cut into 1-inch pieces, or 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon crushed red pepper
- 1 15-ounce can unsweetened coconut milk
- 1 medium red, yellow, and/or green sweet pepper, cut into 1/2 inch pieces
- 2 4 ounce cans straw or button mushrooms, drained
- 1/4 cup snipped fresh cilantro
- 1/3 cup chopped roasted peanuts
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Prep: 20 Minutes
Cook: Low 6 to 7 Hours, High 3 to 3 1/2 Hours; Stand: 5 Minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2 to 5-quart slow cooker combine the chicken, broth, carrots, onion, ginger, garlic, lemongrass, and crushed red pepper.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3/12 hours. If necessary, skim off fat. Stir coconut milk, sweet pepper, mushrooms, and cilantro into chicken mixture. Cover; let stand 5 to 10 minutes. Discard lemongrass (if using). Ladle soup into bowls. Sprinkle peanuts over each serving.
Nutrition Facts per serving: 328 cal., 20 g total fat (13 g sat. fat), 40 mg chol., 764 mg sodium, 15 g carb., 4 g fiber, 23 g pro.
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