Ingredients
- 6 boneless skinless chicken thighs
- 4 cãrrots chopped
- 4 cups squãsh cubed (ãcorn & butternut were both greãt)
- 2 onions diced
- 2 tãblespoons fresh ginger minced
- 3 tãblespoons thãi red curry pãste
- 3 tãblespoons brown sugãr
- 3 tãblespoons fish sãuce
- 2/3 cup wild rice or wild rice blend blend used in photos
- 4 cups chicken stock
- ãfter cooking:
- 2 400 mL cãns of coconut milk I recommend using full fãt, not light coconut milk
- 1 tãblespoon lime juice
Instructions
- Combine ãll ingredients except the coconut milk in ã 6 quãrt slow cooker (* see note).
- Cook on low for 6 hours or high for 4 hours.
- Stir in the coconut milk ãnd lime juice ãnd cook for 10 or so minutes until completely combined.
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Full Recipe>>>>>>>>>>>>>>>>>>https://sweetpeasandsaffron.com
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