Slow Cooker Thai-Style Chicken Pumpkin Soup

2016-01-31
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • instant pot crispy chicken thighs recipe

    Instant Pot Crispy Chicken Thighs Recipe

  • slow cooker spinach-stuffed chicken recipe

    Slow Cooker Spinach-Stuffed Chicken Recipe

  • slow cooker chicken fajitas pasta recipe

    Slow Cooker Chicken Fajitas Pasta Recipe

  • slow cooker bourbon chicken recipe

    Slow Cooker Bourbon Chicken Recipe

  • slow cooker chicken chop suey recipe

    Slow Cooker Chicken Chop Suey Recipe

/Slow cooker Thai-style chicken pumpkin soup. Very easy and delicious chicken soup cooked in slow cooker

.This recipe belongs to Thai cuisine.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 6 boneless and skinless chicken breasts,cubed
  • 1 large white onion,peeled and thinly sliced
  • 3 cloves garlic,peeled and minced
  • 1 tablespoons minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 2 stalks celery,trimmed and diced
  • 2 carrots,peeled,trimmed and diced
  • 15 oz (450 ml) can solid-pack pumpkin
  • 1/2 cup (125 ml) mango nectar
  • 1/2 cup (125 ml) freshly squeezed lime juice
  • 1/2 cup (125 ml) creamy peanut butter
  • 4 cups (1 L) reduced-sodium chicken broth
  • 3 tablespoons rice vinegar
  • 1/2 cup (125 g) minced fresh cilantro,divided
  • 1/2 cup (125 ml) heavy (double) cream
  • 1 tablespoon cornstarch
  • 2 cups (500 g) hot cooked rice
  • 3 green onions,minced
  • 1/2 cup 9125 g) roasted unsalted peanuts,coarsely chopped
  • lime wedges

Method

Step 1

In a large nonstick skillet,heat extra-virgin olive oil over medium heat. Add cubed chicken and cook,stirring occasionally,for about 3 minutes. Add onion,garlic,ginger and crushed red pepper flakes. Cook,stirring,for a further 1-2 minutes or until mixture is fragrant.

Step 2

Transfer cooked chicken mixture to slow cooker. Add celery,carrots,pumpkin,mango nectar,lime juice,peanut butter,chicken broth and 2 cups (500 ml) water. Stir well. Cover slow cooker and cook on low-heat setting for 8 hours.

Step 3

Stir in rice vinegar and 1/4 cup (60 g) minced cilantro. In a small mixing bowl,combine heavy (double) cream and cornstarch. Mix well and stir creamy mixture into soup. Switch heat to high and simmer,uncovered<10 minutes or until soup thickens.

Step 4

To serve,put hot cooked rice in soup bowls. Ladle chicken pumpkin soup around the rice. Sprinkle with remaining minced cilantro,green onions and peanuts. Garnish with lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.