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$2.52 per serving
Ready in 45 minutes
Spoonacular Score: 95%
Slow Cooker Thai Chicken Soup requires around 45 minutes from start to finish. This recipe serves 6 and costs $2.52 per serving. This main course has 611 calories, 34g of protein, and 34g of fat per serving. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a gluten free and dairy free diet. Several people made this recipe, and 121549 would say it hit the spot. Head to the store and pick up peas, cilantro, onion, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is excellent. Slow-Cooker Thai Coconut Chicken Soup, Easy Slow Cooker Thai Chicken Curry Soup, and Slow Cooker Thai Sweet Potato Soup are very similar to this recipe.
Read the detailed instructions on Foodie Crush
Read the labels when buying peanut butter. To choose the healthiest peanut butter, look for a brand without too much added fat, sugar, or salt. If you buy a natural brand that requires extra stirring due to oil separation, store the jar upside down or on its side to make the task a little easier.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you're allergic to peanuts or nuts, you can substitute sunflower butter for nut butters in many recipes.
Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.