1236 Baltic Ave, Gardnerville, Nevada 89410

Thai Chicken and Wild Rice Soup from Carlsbadcravings.com

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Yummy and Healthy Thai dish with veggies, healthy carbs, healthy fats and minimal sugar added.


Make it healthier:


sub almonds for peanuts

sub coconut aminos for soy sauce

sub Coconut sugar for Brown Sugar

sub arrowroot flour for cornstarch (probably least important)




Slow Cooker Thai Coconut Chicken Wild Rice Soup
    ServingsPrep Time
    Cook Time
    ServingsPrep Time
    Cook Time
    Slow Cooker Thai Coconut Chicken Wild Rice Soup loaded with customizable veggies in a creamy red curry peanut butter coconut broth is out is out of this world Delicious and couldn't be any easier!
    PHASE 1
    • 1pound boneless skinless chicken breasts(2-3 breasts)
    • 1tablespoon olive/coconut oil
    • 1cup uncooked wild rice blend, rinsed and drained
    • 1cup butternut squash, peeled and cubed
    • 1 small sweet potato, peeled and cubed
    • 1 Granny Smith apple, peeled and cubed
    • 1 small zucchini, sliced and quartered
    • 1 onion, diced
    • 1/4cup red curry paste
    • 1tablespoon freshly grated ginger
    • 4 garlic cloves, minced
    • 2tablespoons brown sugar
    • 3tablespoons fish sauce
    • 2tablespoons low sodium soy sauce
    • 1tablespoon dry basil
    • 1 1/2teaspoons salt
    • 1teaspoon ground cumin
    • 1/2teaspoon pepper
    • 214 oz. cans cans quality coconut milk(I love Chakoah)
    • 5cups low sodiuim chicken broth
    PHASE 2
    • 1tablespoon cornstarch
    • 1/4cup water
    • 1/3cup creamy peanut butter
    • 2tablespoons lime juice
    • 2-4teaspoons sriracha/Asian chili sauce
    • crushed peanuts
    • coconut flakes
    • chopped cilantro
    • lime juice
    1. Rub chicken with oil and place in the bottom of a 6 qt slow cooker followed by all of the ingredients in Phase 1. Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and rice is cooked.
    2. Remove chicken and allow to rest 5 minutes before shredding or chopping if preferred.
    3. Meanwhile, whisk 1 tablespoon cornstarch with 1/4 cup water and add to slow cooker. Stir in peanut butter and lime juice. Add chicken back to slow cooker and cook on HIGH for 15-20 minutes or until slightly thickened. Stir peanut butter until smooth.
    4. Taste and add additional salt, pepper, peanut butter, Sriracha as desired. If you would like a less “chunky” soup, stir in additional broth.
    5. Garnish individual servings with coconut flakes, fresh cilantro, crushed peanuts and freshly squeezed lime juice.

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