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Friday, February 21, 2014

Crockpot Thai Chicken Soup with Quinoa

I subbed quinoa for white rice.....duh, it's probably better with the starchy-non-health-beneficial white rice.  BUT, I can attest, it is STILL delicious with the healthier option of quinoa.  My husband LOVED it!  Go with whatever you're in the mood for.  ;)  Oh, and this is a really easy recipe.

Serves 4 - 6


2 Tbsp red curry paste
2 Cans coconut milk (appx 12oz each can)
2 Cups no salt added chicken stock
2 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp creamy peanut butter
1 Tbsp garlic powder
1 Tsp crushed red pepper flakes
1.5 Lbs boneless skinless chicken breast, cut into 1 1/2" pieces
1 Red bell pepper, chopped
1 Medium yellow onion, sliced thin
2 Green onions, chopped
1/2 Cup shredded carrots
1 Tbsp fresh grated ginger
2 Tbsp fresh cilantro, chopped
1 Small can water chestnuts, chopped
Juice of 1/2 a lime
1 Cup quinoa (cooked according to package)


Mix the ingredients curry paste through salt and pepper in the crockpot over low heat.  Once blended, add all remaining ingredients up to the fresh grated ginger.  Let simmer on low for 7 hours, or on high for 4 hours.  When ready to serve, stir in cilantro, lime juice and water chestnuts and pour over desired amount of quinoa.

This is a recipe that can be played with.  You could add sprouts, sliced zucchini, shrimp, or make vegetarian using vegetable broth and tofu.  Enjoy!

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