Description
A comforting Thai soup that balances sweet, spicy, and tangy flavors, made effortlessly in a slow cooker.
Ingredients
Scale
- 1 cup white onion slices (approximately 1 small white onion)
- 1 tablespoon chopped fresh garlic (approximately 3 large cloves)
- ½ red jalapeño pepper (sliced; or 1–2 Thai chiles, halved)
- 3 slices fresh galangal (or fresh ginger, each slice ¼-inch long)
- 1 stalk lemongrass (pounded, cut into 2-inch pieces)
- 10 lime leaves (torn, optional)
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 13.5-ounce cans full-fat coconut milk (or coconut cream)
- 1 pound chicken breasts (cut into bite-sized pieces)
- 8 ounces white mushroom caps (sliced)
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- Thinly sliced green onions for garnish
- Chopped fresh cilantro for garnish
Instructions
- In your slow cooker, combine the sliced white onion, chopped garlic, red jalapeño pepper, galangal, lemongrass, lime leaves, red Thai curry paste, and chicken broth. Stir gently to mix well.
- Cover and set to cook on HIGH for 3 hours or LOW for 6 hours, stirring occasionally.
- After cooking, remove solid ingredients with a slotted spoon, leaving the broth.
- Add coconut milk, chicken, and mushrooms to the slow cooker. Stir to combine.
- Cover and cook on HIGH for another hour or LOW for 2 hours until the chicken is cooked thoroughly.
- Stir in brown sugar, fish sauce, and lime juice. Adjust seasonings to taste.
- Ladle into bowls and garnish with green onions and cilantro. Serve immediately.
Notes
For a vegetarian version, replace chicken with tofu and use vegetable broth. Adjust spice level as desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg