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Slow Cooker Tom Kha Yum Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 2 1/2 cups dice Chicken, Boneless Breasts
  • 2 1/4 cups slice Onion, Yellow
  • 28 fluid ounces Coconut Milk, Canned
  • 2 cups Chicken Broth/Stock
  • 14 ounces Diced Tomatoes, Canned
  • 2 tablespoons Red Curry Paste
  • 2 tablespoons peel and mince Ginger, Fresh
  • 2 tablespoons Fish Sauce
  • 2 tablespoons Lime Juice
  • 2 cups slice Mushrooms

Serving Day Ingredients

  • 1 cup Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 397 Calories
  • 31g Total Fat
  • 25g Sat Fat
  • 0g Trans Fat
  • 57mg Cholesterol
  • 1089mg Sodium
  • 12g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 22g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Plaid and Paleo for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken and onion among the indicated number of gallon freezer bags.
  2. In a bowl, combine the coconut milk, broth, tomatoes, red curry paste, ginger, fish sauce and lime juice.
  3. Divide the coconut milk mixture among the bags of chicken.
  4. Portion the mushrooms among the indicated number of pint freezer bags.
  5. Label all bags and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the soup into the slow cooker.
  3. Cook on low for 5-6 hours.
  4. Stir the mushrooms into the soup 20 minutes prior to serving.
  5. Serve with the cilantro.

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