Slow Cooker Thai Chicken and Wild Rice Soup
Recipe type: main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 onion, diced
  • 2 celery ribs, diced
  • 3 garlic cloves
  • 2 tbsp fish sauce
  • 2-3 tbsp red curry paste
  • 1 cup/250 ml crushed tomatoes
  • ¾ cup/125g wild rice
  • 2 chicken breasts
  • 6 cups/1.5 litre low-sodium chicken stock
  • 1 cup/6 large mushrooms, sliced
  • 1 cup/100g black kale/cavolo nero, sliced
  • ½ lime, juice only
  • 2 tbsp brown or palm sugar
  • ¼ cup/30g cilantro, chopped
  • 2 tbsp peanuts, chopped (optional)
  1. In a slow cooker combine evenly diced onions and celery, minced garlic, Thai red curry paste, fish sauce, crushed tomatoes, wild rice, chicken breasts and low-sodium chicken stock (otherwise the soup might be too salty).
  2. Cook for 4 hours on hight or 8 hours on low.
  3. The hour before the soup is done, take the chicken breasts out and shred them with two forks, then return back to the slow cooker.
  4. Add sliced mushrooms, kale, lime juice, sugar and chopped cilantro (I chopped up cilantro stalks as well as the leaves) and cook for additional hour.
  5. Serve sprinkled with some chopped peanuts and more cilantro.
Recipe by Vikalinka at