Thai Soup with Chicken and Wild Rice

Loaded with vegetables and rich, fragrant spices and coconut milk
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Prep Time 30 minutes
Slow Cooker 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Thai
Servings 12

Ingredients
  

  • ~1.5 lb skinless chicken breasts
  • 1 TBS olive oil
  • 1 cup uncooked wild rice blend rinsed and drained
  • 10 oz butternut squash peeled/cubed
  • 8 oz sweet potato peeled / cubed
  • 1 cup white onion diced
  • 1 Granny Smith apple peeled / cubed
  • 1 small zucchini sliced and quartered
  • 4 oz red curry paste 1 jar
  • 2 TBS ginger squeeze tube
  • 3 TBS garlic squeeze tube
  • 2 TBS brown sugar
  • 3 TBS fish sauce
  • 2 TBS soy sauce
  • 1 TBS dry basil
  • 1½ tsp salt
  • 1 tsp ground cumin
  • ½ tsp pepper
  • 2 14 oz cans coconut milk
  • 5-6 cups chicken broth

Instructions
 

  • Rub chicken with oil and place in the bottom of slow cooker followed by all of the ingredients. Cover and cook on LOW for 7 hrs.
  • Remove chicken and shred with 2 forks. Add chicken back to slow cooker and cook on HIGH for 1 hr.
  • Taste and add additional salt and pepper as desired.
  • Provide individual servings with selected add-ins on the side. Can include: Lime juice, fresh cilantro, Sriracha, coconut flakes, crushed peanuts.