A Slice of The Fit Life

A Taste of Thai - love, Your Crockpot

This recipe is a shout-out to my best friend and Maid-of-honor— “Hey Girl, HEY!” Since moving to the “Wild and Wonderful WV  I don’t get to see my loved ones as often but certain foods and smells  can always bring their memory back to me! Plus she is the only one who will eat this soup and tell me she loves it even if she doesn’t. 

I will also refer to this recipe as a “Pantry Clean Out” because, like every normal human sometimes I just do not feel like going to the grocery store (Crazy, I know it’s like my favorite place). I simply become bound and determined to create a dining masterpiece sub-par meal out of items I already have. So here goes nothing…

Four Seas Thai Soup (Carrot, Coconut, Cashew, and Chicken—get it 4 C’s)



1 can of Low -Fat Coconut Milk

3 cups of Pacific Foods’ Carrot Ginger Cashew soup (will be found in most organic food sections at the grocery store)

3 large Chicken Breasts (approximately 18-20 oz)

1 cup of chopped Baby Carrots

1 can of Black Beans, rinsed and drained

¼ cup of chopped Parsley

1 medium Sweet Onion, diced

1/4 cup of KIKKOMAN Thai Red Curry Sauce (You can omit for less curry taste, but as I later found out in the second go round  it gives it more flavor)

**Optional Toppings**

¼ diced avocado

a dash of ground Cayenne Pepper – for a spicy kick!

a dash of Paprika

1 tbsp of diced Green Onions


In a Crockpot combine coconut milk, 3 cups of the carrot ginger cashew soup, chopped baby carrots, black beans, parsley, and onion.

 Add whole chicken breasts and let cook on high heat for approx. 3-hours.

(Warning Vegetarians - there is graphic content ahead)

Once chicken breasts are cooked throughout take out of the soup mixture and shred with a fork.

Add chicken back to Crockpot and let cook on low heat for another 30-minutes to 1-hour.

Serve warm with a choice of the toppings above. ENJOY!

**This recipe makes approximately 6 bowls of soup that are approx. 1 ½ cups. You will have approx 1 cup eft of the pre-made carrot ginger cashew soup; save that to add to your leftover soup as needed.**

Nutrition Stats: 1 1/2 cup serving

Calories: 292    Fat: 9.6g    Sodium: 632mg    Carbs: 22g     Sugar: 7g        Protein: 27g

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