Description
A fragrant, creamy Thai-inspired soup made easy in the slow cooker with tender chicken, coconut milk, and aromatic herbs and spices.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 3 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 piece (2-inch) fresh ginger, sliced thin
- 4 kaffir lime leaves (or zest of 1 lime)
- 3 Thai chilies, sliced (or 1 jalapeño for milder heat)
- 1 medium onion, sliced thin
- 1 red bell pepper, sliced
- 8 oz mushrooms, sliced
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) diced tomatoes, drained
- 1 cup cherry tomatoes, halved
- 3 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- Salt to taste
Instructions
- 1. Place chicken thighs in crockpot and season lightly with salt.
- 2. Whisk curry paste with 1/2 cup coconut milk until smooth.
- 3. Add curry paste mixture, remaining coconut milk, and chicken broth to crockpot.
- 4. Add lemongrass, ginger, lime leaves, and Thai chilies.
- 5. Add onion, bell pepper, and drained diced tomatoes.
- 6. Stir in fish sauce and brown sugar.
- 7. Cover and cook on low 6-7 hours or high 3-4 hours.
- 8. Remove chicken, shred, and return to pot with mushrooms and cherry tomatoes.
- 9. Cook additional 30 minutes until vegetables are tender.
- 10. Remove aromatics and stir in lime juice.
- 11. Taste and adjust seasonings as needed.
- 12. Serve hot garnished with green onions and cilantro.
Notes
Store leftovers in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to prevent coconut milk separation.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 9g
- Sodium: 890mg
- Fat: 22g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g