Description
A fragrant and comforting Thai chicken soup made in a slow cooker, with coconut milk and red curry paste for rich flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Preparation: Place the boneless, skinless chicken thighs on a cutting board. Measure the chicken broth, coconut milk, red curry paste, fish sauce, and lime juice. Slice the mushrooms and red bell pepper. Chop the cilantro and set aside for later.
- Mixing: In the slow cooker, combine the chicken thighs, chicken broth, coconut milk, red curry paste, fish sauce, and lime juice. Stir gently until the curry paste is well mixed into the liquid. Add the sliced mushrooms and red bell pepper on top.
- Cooking: Cover the slow cooker and cook on low for 6–8 hours or on high for 3–4 hours until the chicken is very tender and can be easily pulled apart with forks.
- Finishing: Remove the chicken, shred with two forks, and return to the soup. Stir in the chopped cilantro. Taste and season with salt and pepper as needed. Serve hot.
Notes
Garnish with extra cilantro, lime, and chilies. Serve with rice or noodles for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 1600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 150mg