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Thursday, November 19, 2009

Thai-Style Chicken Pumpkin Soup...



I can't even begin to tell y'all how WONDERFULLY DELICIOUS this soup was!!! It was soooo good that I have no picture to show you. It smelled so incredible that I had to get it in bowls as soon as possible so we could eat!! No time for bloggy photography today!!!

This is a picture of the recipe in the magazine. So good! So fresh! All of us LOVED it!! It has all the flavors that our family adores- garlic, ginger, lime, cilantro (I'm a big time cilantro fan!!!!). This definitely will be on our table again soon!!!


Thai-Style Chicken Pumpkin Soup
(from Crock-Pot’s Slow Cooker Recipes “Crocktober 2009 Issue”)

1 T extra virgin olive oil
6 boneless, skinless chicken breasts cut into 1 inch cubes
1 large white onion, thinly sliced (I used a yellow onion)
3 cloves garlic, minced
1 T minced fresh ginger
½ to ¾ t crushed red pepper
2 stalks celery, trimmed and diced
2 carrots, peeled, trimmed and diced
1 can (15 oz) solid pack pumpkin (NOT pumpkin pie filling!!)
½ cup creamy peanut butter
4 cups low-sodium chicken broth
2 cups water
½ cup mango nectar
½ cup fresh lime juice (I used the stuff in a bottle)
3 T rice vinegar
½ cup minced fresh cilantro, divided
½ cup heavy cream
1 T cornstarch
2 to 4 cups hot cooked rice (We used Basmati. Jasmine also recommended)
3 green onions, minced
½ cup roasted unsalted peanuts, coarsely chopped
Lime wedge (optional)

1) Heat oil in large skillet over medium heat. Add chicken and cook, stirring occasionally, about 3 minutes. Add onion, garlic, ginger and red pepper flakes; cook for 1 to 2 minutes or until fragrant. Transfer to crock-pot.
2) Stir in celery, carrots, pumpkin, peanut butter, broth, water, mango nectar and lime juice. Cover; cook on LOW 8 hours or HIGH for 4 hours.
3) Stir in rice vinegar and ¼ cup cilantro. Stir together cream and cornstarch in small bowl. Stir into soup. Turn on HIGH. Simmer, uncovered, 10 minutes or until soup thickens.
4) To serve, put rice in soup bowls. Ladle soup around rice. Sprinkle each bowl with remaining cilantro, green onions and peanuts. Squeeze fresh lime juice over soup, if desired.

5 comments:

Barb said...

This soup sounds so good - I love Thai food and this also sounds like it could be comfort food! Your picture of it looks so delicious, I can hardly wait to try it with a small pumpkin I've been saving. Thanks for the post. Blessings, Barb

Jodi said...

Oh, Mrs. U, that just sounds yummy! We eat lots -- lots -- of soup at our house, and JR and I used to eat at a Thai restaurant (way back when we were first married). I'm definitely going to try this.

Rona's Home Page said...

Yikes, this looks so good! I just want to get my fork and spoon and head over to your house.

Rona's Home Page said...

Yikes, this looks so good! I just want to get my fork and spoon and head over to your house.

Brooke Shambley said...

Why don't you suggest using fresh broth? It's 100% better than some low-sodium version from the store.

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