Slow Cooker: Thai Chicken Soup

Makes 4 servings (1 ½ cups per serving

Ingredients

  • 2 cups carrots, peeled and diced
  • 1 cup red pepper, diced
  • 1 cup onion, diced
  • 1 Tbsp. ginger, peeled and minced
  • 4 garlic cloves, minced
  • 4 Tbsp. red curry paste
  • 1 Tbsp. fish sauce
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. brown sugar
  • 3 cups low-sodium chicken stock
  • 1 can low-fat coconut milk
  • 4 chicken breasts
  • 1 lime, juiced and zest
  • 8 oz. rice vermicelli noodles
  • Cilantro for garnish

Preparation

  1. Add all ingredients into the rock pot, except the noodles, coconut milk and lime.
  2. Cook on low for 8 hours, or high for 4 hours.
  3. Remove the chicken and shred with two forks, return to pot and add coconut milk. Cook for 30 minutes.
  4. Meanwhile, cook the rice vermicelli according to package.
  5. Turn soup heat off, add the lime juice, zest and noodles. Garnish with cilantro.
  6. Serve and Enjoy!

 

Nutritional analysis per serving: 370 calories, 6 g fat, 28 g protein, 56 g carbohydrate (51 g available carbohydrate), 5 g fibre, 653 mg sodium

My Viva Servings: 3 grains and starch, 3 proteins, 2 vegetables, 0 fruit, 1 fat, 0 dairy