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Gluten Free Creamy Slow Cooker Thai Cashew Chicken Soup

A soup version of a classic Thai Cashew Chicken dish with lots of spice and flavor!
Prep Time 1 day
Cook Time 8 hours

Ingredients

  • 1 Cup Cashews
  • ¾ Cup Water
  • ½ Cup Diced Onion
  • 1 Celery Stalk chopped
  • 2 Carrots peeled and chopped
  • 1 Jalapeno seeded and diced
  • 1, 12 Ounce Jar of Roasted Red Peppers drained and chopped
  • Bunch of Fresh Cilantro finely chopped
  • 2 Large Boneless Skinless Chicken Breasts, cut into bite-size chunks
  • 24 Ounces Low Sodium Chicken Stock
  • 1 Tablespoon Low Sodium Soy Sauce
  • 1 Tablespoon Sriracha
  • 1 Teaspoon Sesame Oil
  • A Couple of Dashes Worcestershire Sauce
  • A Couple of Dashes of Fish Sauce
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Ketchup
  • 1 Teaspoon Black Pepper
  • ¼ Teaspoon Cayenne Pepper
  • ¼ Teaspoon Grated Garlic
  • 1 Teaspoon Coriander

Instructions

  1. The night before you plan on making the soup, add the cashews and water to a small bowl or measuring cup. Allow the nuts to soak overnight. The next morning, puree the liquid along with the nuts until smooth, may take a few minutes. Pour mixture through a fine mesh strainer over a small bowl. Set off to the side.
  2. Add all of the ingredients to the slow cooker. Stir in the cashew cream mixture. Set the slow cooker to low for 8 hours or high for three. Once the chicken is fully cooked, allow soup to slightly cool before serving.
  3. Top with fresh lime slices, fresh cilantro, sriracha, and crunchy ramen noodles (if you are GF do not add the ramen).