Red Curry Chicken and Wild Rice Soup

I came across this recipe, from sweetpeasandsaffron, I think on Facebook, and knew I was gonna make it.

First, slow cooker recipe, hellooo!

Second, wicked simple to toss together!

Third, butternut squash instead of potatoes, but that is totally cool because, much as I don’t particularly care for butternut squash (or most squashes, in general, but…

There is Thai Red Curry Paste in the soup,  which I think makes everything taste just a wee, tiny bit better, so…

Winner winner chicken soup dinner!

INGREDIENTS
Soup:
•1-1/2 cup diced carrot
•3 cups diced onion
•4 cups cubed butternut squash
•2 tsp ground ginger
•2/3 cup wild rice
•2 tbsp Thai red curry paste
•2 tbsp fish sauce
•2 tbsp turbinado sugar
•1 tbsp Sherry Peppers Sauce*
•6 cups chicken stock
•5 or 6 boneless, skinless chicken thighs

To Serve:
•400 mL can coconut milk
•Fresh lime wedges
•Chopped fresh parsley
•Sherry Vinegar (optional)

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Stir all of the soup ingredients together in your slow cooker until nicely mixed, then add the chicken thighs, pushing them down into the liquid.

Note: wanna use boneless skinless chicken breasts? Knock yourself out!

Cover and cook on low for six hours, or on high for four hours, depending on your slow cooker. I have one that cooks everything significantly quicker than usual, and it has since the day I brought it home so, use your own judgement.

A note on the curry paste: this soup was good as it was, but next time I make it, I will add at least one more tablespoon of the paste when starting the soup. You do what you like.

Shred the chicken with a couple of forks, then stir in the coconut milk and chopped fresh parsley (cilantro, of course, would be more usual, but I am not a cilantro fan).

Thai basil and/or lemon grass, though… that might could work very well here.

Serve the soup with lime slices to squeeze over the top, and pass the sherry vinegar around (if you so choose) so that folk can add a splash to their bowls.

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