Description
A comforting Thai-inspired soup featuring tender chicken, coconut milk, and a vibrant flavor profile with hints of lime and red curry.
Ingredients
Scale
- Two 14 ounce cans lite coconut milk
- Three cups chicken broth
- One half cup natural peanut butter (no sugar or salt added)
- One 4 ounce jar red curry paste
- Two tablespoons fish sauce
- Five tablespoons low sodium soy sauce
- Two tablespoons dark brown sugar
- Four cloves garlic (minced or pressed)
- One teaspoon ground ginger
- One half teaspoon red pepper flakes (optional)
- One pound raw boneless, skinless chicken breasts
- One yellow onion (diced)
- One cup diagonally sliced carrots
- One red bell pepper (sliced)
- One 8 ounce package sliced mushrooms
- One head broccoli (cut into florets)
- Salt to taste (if necessary)
- Three tablespoons lime juice
- Chopped cilantro (for garnish)
- Chopped peanuts (for garnish)
- Brown rice or noodles (for serving)
Instructions
- Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
- Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
- Stir to combine.
- Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Remove chicken and cut into chunks.
- Stir back into the soup.
- Stir in lime juice.
- Taste and re-season with salt or more curry paste and red pepper flakes if necessary.
- Serve over brown rice or noodles and garnish with cilantro and peanuts.
Notes
Use full-flavored, runny natural peanut butter for a smooth mouthfeel. Toast the curry paste before mixing in for a deeper aroma.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg