February is American Heart Month, a reminder of how integral a healthy diet and regular exercise are to our health and wellbeing. In honor of the occasion, we thought we’d share the recipe for this delicious-sounding and heart-healthy recipe we found on the American Heart Association’s website. With basil, lime, coconut milk and dried chile flakes, this slow cooker Thai chicken soup balances fresh, tangy and sweet flavors with a little bit of heat. It’s also easy to make and packed full of protein, with little fat and cholesterol. Bon Appétit!
2 lb. boneless large chicken breasts (aim for 2 breasts, 1 pound each)
14.4 oz. packaged onion and pepper stir-fry mix
16 oz. packaged white mushrooms
1/2 (13.5-ounce) can lite coconut milk
4 cups low-sodium chicken stock
2 Tbsp. lime juice
1/4 tsp. red hot chile flakes
1/4 tsp. salt
1/4 tsp. ground black pepper
10 oz. packaged frozen peas
1/2 cups fresh basil or cilantro leaves
4 oz. raw rice vermicelli noodles, roughly chopped or broken
Asian hot sauce like Sriracha, to serve, optional
- Place chicken into the bottom of a large slow cooker. Add stir-fry mix and mushrooms on top of the chicken; pour coconut milk and chicken stock over the entire mixture. Cover with lid and let mixture cook on high heat for 4 hours or on low heat for 8 hours until chicken is tender.
- When about to serve, turn the heat to high if it’s on low. Use tongs to transfer chicken to a bowl. Into the slow cooker, stir in lime juice, chile flakes, salt, pepper, peas, basil, and vermicelli noodles, making sure the noodles are mostly submerged in the liquid. Cover slow cooker with lid and cook until noodles have softened, about 20 minutes.
- Meanwhile, carefully transfer hot chicken to a cutting board and cut into bite-sized pieces. Stir back into the soup. Ladle soup into bowls and serve with hot sauce, if desired.
Click here for additional tips and full nutritional information.
Photo credit: American Heart Association (heart.org)