Thai-Style Chicken Pumpkin Lime Soup

thai soup

I posted this picture on my Instagram and so many people were interested in the recipe that I am sharing it here. The original recipe came from a book that came with a Rival brand Crock Pot. I adapted it a bit and it's become a classic recipe in our home for over 4 years.

What You'll Need: 

  • 1 tbsp. extra virgin olive oil

  • 3-4 chicken thighs or breasts cut into 1-inch cubes (thighs are best)

  • 1 large white onion, peeled, halved and thinly sliced

  • 3-5 fresh garlic cloves

  • 1 tbsp. fresh minced ginger (ground also works if that's what you have on hand)

  • 1/2 tsp crushed red pepper flakes

  • 4 celery stalks, trimmed and diced

  • 4 carrots, peeled, trimmed and diced

  • 1/2 cup mango nectar

  • 1/2 cup lime juice

  • 1/2 cup creamy peanut butter

  • 4 cups low-sodium chicken broth

  • 3 tbsp. rice wine vinegar

  • 1/2 cup minced fresh cilantro, divided

  • 1 1/2 cups coconut cream (more if you wish)

  • 1 tbsp. cornstarch

  • For garnish: diced green onions, lime wedges, unsalted peanuts

- Heat oil in non-stick skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add carrots, celery, onions, garlic, ginger, and red pepper flakes; cook several minutes. Remove from heat.

- Place chicken mixture in slow cooker, Add pumpkin, mango nectar, lime juice, peanut butter, broth and 2 cups water; stir to combine.

- Cover and cook on low for 8 hours or high for 4 hours. I have a Cuisinart slow cooker and find that it tends to cook things a bit faster, so for mine, I usually cook on low for 4 hours. Just play with it. You don't want your chicken to dry out, which is easier to do with breasts. I use both, depending on what I have, but the soup turns out best with thighs. 

- Stir in vinegar and half of chopped cilantro. Mix coconut cream and cornstarch together in a small mixing bowl. Stir mixture into soup. If soup was cooked on low, turn setting to high. Simmer, uncovered for 10 minutes or until soup thickens.

- Serve over brown rice. Dress with green onions, peanuts and remaining cilantro. I like my soup really limey, so I squeeze on an extra slice of lime! 

I'd love to know if you make it and like it! Enjoy friends!

- Tara