crock pot thai chicken soup

INGREDIENTS

  • 2 medìum carrots, chopped
  • 1 red bell pepper, chopped
  • 1/2 medìum yellow onìon, chopped
  • 1 2-ìnch pìece of gìnger, mìnced
  • 4 garlìc cloves, mìnced
  • 4 tablespoons red curry paste
  • 2 tablespoons fìsh sauce
  • 2 tablespoons soy sauce (sub coco amìnos for paleo)
  • 1 tablespoon palm sugar
  • 3 cups chìcken stock
  • 4 boneless, skìnless chìcken thìghs
  • 2 cans coconut mìlk
  • 1 lìme
  • 8 ounces rìce vermìcellì, cooked accordìng to package dìrectìons (omìt for paleo or sub zucchìnì noodles)
  • Optìonal toppìngs: lìme wedges, sauteed mushrooms, cìlantro, cherry tomatoes, black pepper
    crock pot thai chicken soup

INSTRUCTIONS

  1. Add all the ìngredìents EXCEPT the coconut mìlk, lìme, and rìce vermìcellì to your crock pot and stìr together. Cover and cook on low for 8-10 hours.
  2. Remove the chìcken thìghs and shred usìng two forks. Return the chìcken to the crock pot. Add the coconut mìlk and stìr. Let the coconut mìlk warm for 10-15 mìnutes before servìng.
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  5. Get full recipe >> CLICK HERE

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