Slow Cooker Thai Style Chicken and Coconut Soup
Rich and flavorful, it's hard to believe a generous serving has only 3 Weight Watchers Points. If you're a fan of Thai food and Thai restaurants, you're going to adore this slow cooker Thai chicken soup.
Servings: 6
Ingredients
- 2 onions, chopped fine
- 3 tablspoons red Thai curry paste
- 1 teaspoon canola oil
- 4 cups chicken broth
- 1 tablespoon fish sauce (plus extra for serving)
- Salt and pepper
- 2 12-ounce bone-in chicken breasts, skin removed and trimmed of visible fat
- 2 red bell peppers, stemmed, seeded and cut into 1-inch pieces
- 8 ounces snow peas, strings removed, and cut into 1-inch pieces
- 8 ounces white mushrooms, trimmed and quartered
- 1 can (13.5 ounces) light coconut milk
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lime juice (plus more for seasoning & serving)
Instructions
- Place the onions, curry paste and oil an a microwave safe bowl. Microwave, stirring occasionally, until onions are softened, about 5 minutes. Scrape the mixture into the slow cooker.
- Stir in broth, fish sauce and 1/2 teaspoon salt. Snuggle the chicken breasts into the slow cooker and cover. Cook on LOW until the chicken is tender, 3 to 5 hours.
- Transfer the chicken to a cutting board. Let cool slightly. Shred the chicken into bite-size pieces using 2 forks. Discard the bones.
- Place the bell peppers, snow peas, mushrooms and 1 tablespoon water in a covered microwave safe dish. Microwave until tender, 4 to 6 minutes. Drain the vegetables and stir them into the slow cooker.
- Stir the coconut milk and shredded chicken into the slow cooker. Cook until heated through 15 minutes.
- Stir in the cilantro and lime juice. Taste and season with salt, pepper, extra fish sauce and lime juice to taste.
Notes
Serving Size: 1-2/3 cups
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Recipe Notes
No fish sauce? Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry. No chicken breast? Substitute skinless chicken thighs if you prefer More or different veg? Green beans, green bell pepper, zucchini, bok choy and baby corn would all be go The key to this recipe's success is using a generous amount of jarred curry paste and blooming it with onions and a teaspoon of oil in the microwave before adding it to the pot. To keep the vegetables colorful and crunchy, it is best to steam them in the microwave and then add them to the pot just before serving. No fish sauce? Substitute fish sauce with 3 tablespoons soy sauce and 1 tablespoon dry sherry. No chicken breast? Substitute skinless chicken thighs if you prefer. More or different veg? Green beans, green bell pepper, zucchini, bok choy and baby corn would all be good. Ideal Slow Cooker Size: 4 - 7 QuartNutrition
Serving: 1-2/3 cups | Calories: 190kcal | Carbohydrates: 15g | Protein: 22g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Cholesterol: 3mg | Sodium: 877mg | Potassium: 380mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1827IU | Vitamin C: 78mg | Calcium: 38mg | Iron: 1mg