Description
A creamy, spicy, and satisfying Thai coconut chicken soup perfect for busy weeknights.
Ingredients
Scale
- 3 tablespoons Thai red curry paste
- 2 cans (27 oz. total) coconut milk
- 2 cups chicken or vegetable stock
- 1 large red pepper, diced
- 1/2 large onion, diced
- 10 button mushrooms, sliced
- 12–14 oz. chicken, cut into 1/2 inch pieces
- Zest of 1 lime
- Juice of 2 limes
- 1/2 cup brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2-inch piece of ginger, grated
- 1 tablespoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 bunch cilantro, chopped (leaves + stems)
- A handful of mung bean sprouts
- Fresh basil leaves
- 8 oz rice vermicelli, cooked according to package directions
Instructions
- Blend the first can of coconut milk, red curry paste, brown sugar, grated ginger, minced garlic, cilantro leaves and stems, lime juice, fish sauce, and soy sauce in a blender until smooth.
- Pour the mixture into the crockpot along with the second can of coconut milk, chicken or vegetable stock, lime zest, and chicken pieces.
- Allow the soup to simmer—cook on high for 3-4 hours or on low for 6-8 hours.
- With about 20 minutes left on high (or 40 minutes on low), add the onions, red bell peppers, and button mushrooms.
- To serve, place cooked vermicelli in a bowl, pour the soup over the top, and garnish with fresh cilantro leaves, mung bean sprouts, and torn basil leaves.
Notes
Adjust the spice level by adding more or less red curry paste. Consider topping with chopped peanuts or crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg