Thai coconut chicken & rice soup

LPCoder

Can substitute quinoa for rice, and I use chicken breast

Serving = 1 cup

Thai Coconut Chicken and Rice Soup
Serves: 8    Time: 8:15    Calories: 158 calories per serving
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
3 cups fat-free reduced-sodium chicken broth
12 ounces frozen chopped onions
4 ounces sliced mushrooms, drained
2 tablespoons minced fresh ginger
2 tablespoons sugar
1 cup cooked long grain rice
15 ounces unsweetened light coconut milk
1/2 red bell pepper, seeded and thinly sliced
3 tablespoons chopped fresh cilantro
2 tablespoons grated lime peel
PREPARATION
1. Combine chicken, broth, onions, mushrooms, ginger and sugar in CROCK-POT® slow cooker. Cover and cook on LOW 8 to 9 hours.
2. Stir rice, coconut milk and bell pepper into soup. Cover and cook 15 minutes longer. Turn off heat and stir in cilantro and lime peel.

Oretexan

ThIs sounds yummy! I will definitely be making it, thanks for posting!