13 Cozy Slow Cooker Soup Recipes for Cold Weather Comfort Meals

Cold days often mean wanting something warm and filling for dinner. A slow cooker can help with that by letting you prep in the morning and have soup ready later. These recipes focus on simple ingredients and steps that work for weeknights. They cover a range of flavors while keeping things straightforward. You can find ideas here that match what you might already have in your pantry.

Helpful Tips Before You Start

These tips will help your slow cooker soups develop deep flavor and the right texture.

Layer Ingredients Properly

Place denser vegetables like carrots and potatoes at the bottom. This keeps them from getting mushy while the soup cooks.

Use Enough Liquid

Add at least four cups of broth for every pound of solid ingredients. Slow cookers trap steam, so soups thicken as they sit.

Hold Dairy Until the End

Stir in cream, milk, or cheese during the final 30 minutes. Long cooking can cause dairy to separate or curdle.

Taste Before Serving

Flavors concentrate over several hours, so check seasoning at the end. Add salt, pepper, or a splash of vinegar to brighten the soup.

Creamy Chicken Wild Rice Soup

This slow cooker soup brings together tender chicken and nutty wild rice in a rich, creamy broth. It is a reliable choice for cold evenings when you want something filling without much hands-on work. The texture stays hearty from the rice while the cream adds a smooth finish that feels comforting.

The flavors stay simple with garlic, thyme, and vegetables that cook down gently. It works well for weeknight dinners or make-ahead lunches during winter months.

Creamy Chicken Wild Rice Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Cutting Board
• Knife

Ingredients

  

• 1 lb boneless skinless chicken breasts
• 1 cup uncooked wild rice
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Place the chicken breasts, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, and bay leaf into the slow cooker.
• Add the salt and black pepper, then stir to combine the ingredients evenly.
• Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the rice is tender.
• Remove the chicken breasts and shred them with two forks.
• Return the shredded chicken to the slow cooker.
• Stir in the heavy cream and let the soup cook for an additional 15 minutes on low to warm through.

Notes

Shred the chicken while it is still warm so it absorbs more broth flavor. If the soup thickens too much after adding the cream, stir in a splash of extra broth. Leftovers store well in the fridge for three days and reheat gently on the stovetop to keep the cream from separating.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife

Hearty Beef Barley Soup

This soup combines tender beef and chewy barley in a savory broth. It works well for cold evenings when you want a filling meal that simmers mostly on its own.

The slow cooker turns the beef soft while the barley holds its texture. Carrots and celery add a light sweetness that rounds out the rich broth.

Hearty Beef Barley Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 pound beef stew meat, cut into bite-size pieces
• 1/2 cup pearl barley
• 4 cups beef broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions

 

• Season the beef with salt and pepper. Heat a skillet over medium heat and brown the pieces on all sides. Transfer the beef to the slow cooker.
• Add the onion, carrots, celery, and garlic to the slow cooker. Stir in the tomato paste and thyme until the vegetables are coated.
• Pour in the beef broth and add the barley and bay leaf. Stir once to combine.
• Cover and cook on low for 7 to 8 hours, until the beef is tender and the barley is cooked through.
• Remove the bay leaf. Taste and adjust salt and pepper if needed before serving.

Notes

If the barley absorbs too much broth during cooking, stir in an extra half cup of warm broth before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of water to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Butternut Squash Bisque with Sage

This butternut squash bisque turns simple fall produce into a smooth, warming soup that fits right into cold weather meals. The slow cooker handles the bulk of the work, letting the squash soften while the sage adds an earthy note that feels comforting without being heavy.

It serves well as a starter for dinner or a light lunch on its own. The finished texture is silky once blended, and a touch of cream at the end rounds out the flavors.

Butternut Squash Bisque with Sage

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender
• Knife
• Cutting Board

Ingredients

  

• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh sage leaves for garnish

Instructions

 

• Add the cubed butternut squash, diced onion, and minced garlic to the slow cooker.
• Pour in the vegetable broth, then stir in the dried sage, salt, and black pepper.
• Cover and cook on low for 6 hours or until the squash is very soft.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth.
• Stir in the heavy cream and let the bisque warm for 10 more minutes on low.
• Ladle into bowls and top each serving with a few fresh sage leaves.

Notes

If the bisque thickens too much after blending, add a splash of extra broth to loosen it. For a lighter version, half-and-half works in place of heavy cream, though the texture will be slightly less rich. Leftovers store well in the fridge for three days and reheat gently on the stovetop.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife, Cutting Board

Broccoli Cheddar Soup

This slow cooker broccoli cheddar soup brings together tender broccoli and sharp cheddar in a creamy broth. It works well for weeknight dinners when you want something warm without much hands-on time. The texture is thick and velvety, with bits of broccoli throughout and a balanced cheesy flavor.

It fits cold weather meals because the slow cooker does most of the work while the flavors develop. Serve it with bread or a simple salad on the side.

Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 4 cups fresh broccoli florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Melt the butter in a skillet over medium heat. Add the chopped onion and minced garlic, then cook until the onion softens.
• Stir the flour into the skillet and cook for one minute to form a roux.
• Transfer the roux mixture to the slow cooker. Add the broccoli florets, chicken broth, salt, and black pepper.
• Cover and cook on low for 4 to 5 hours until the broccoli is tender.
• Stir in the milk, then gradually add the shredded cheddar cheese while stirring until it melts and the soup thickens.

Notes

Add the cheese a handful at a time off the heat to keep it smooth. If the soup seems too thick after cooking, stir in a splash more milk before serving. Leftovers store well in the fridge for up to three days and reheat gently on the stove with a little extra milk to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Tuscan White Bean and Kale Soup

This soup combines creamy white beans with tender kale in a savory broth. It works well on cold evenings when you want a filling meal that mostly cooks itself. The finished dish has a thick texture from the beans and a fresh, earthy flavor from the greens and herbs.

It is easy to prepare ahead and reheats nicely for lunches or dinners later in the week.

Tuscan White Bean and Kale Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 2 cans (15-ounce) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Instructions

 

• Add the cannellini beans, vegetable broth, onion, carrots, garlic, rosemary, oregano, and red pepper flakes to the slow cooker.
• Season with salt and black pepper, then stir to combine the ingredients evenly.
• Cover and cook on low for 6 hours or on high for 3 hours until the vegetables are soft.
• Stir in the chopped kale during the last 30 minutes of cooking so it wilts but keeps some texture.
• Taste and adjust salt and pepper if needed before serving.
• Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Mash a few beans against the side of the slow cooker before adding the kale if you want a thicker broth. Leftovers keep in the refrigerator for up to 4 days and reheat well on the stovetop with a splash of broth to loosen the texture. Skip the red pepper flakes if you prefer a milder flavor.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Knife, Cutting Board

Split Pea Soup with Ham

This slow cooker split pea soup turns simple pantry staples into a hearty bowl that warms you through on cold days. The split peas break down during the long cook time to create a thick texture while the ham adds savory depth. It works well for weeknight dinners when you want something filling without much hands-on time.

The finished soup tastes earthy and comforting with tender bits of ham throughout. It pairs nicely with a slice of crusty bread for dipping.

Split Pea Soup with Ham

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 cup dried green split peas, rinsed
• 8 ounces diced ham
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cups low-sodium chicken broth
• 2 cups water
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Place the rinsed split peas, diced ham, chopped onion, diced carrots, and diced celery into the slow cooker.
• Add the minced garlic, dried thyme, and bay leaf on top of the other ingredients.
• Pour the chicken broth and water over everything in the slow cooker.
• Stir gently to combine the ingredients and distribute the seasonings.
• Cover the slow cooker and cook on low for 7 to 8 hours until the split peas are soft and the soup has thickened.
• Remove and discard the bay leaf.
• Taste the soup and add salt and black pepper as needed before serving.

Notes

If the soup thickens too much after sitting, stir in a splash of warm water or broth to loosen it before reheating. Leftovers store well in the fridge for up to three days and reheat easily on the stovetop over medium heat. For a smokier flavor, use ham from a leftover bone-in ham roast instead of diced ham.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Loaded Baked Potato Soup

This slow cooker soup brings together tender potatoes, melted cheese, and smoky bacon in one bowl. It has a thick, creamy texture with plenty of savory flavor from the broth and seasonings. The toppings add the familiar loaded potato taste that feels like comfort food.

It works well on busy weeknights or cold weekends when you want something warm without much hands-on time. Just set it in the morning and finish it before dinner. The recipe keeps the focus on simple ingredients that come together without extra steps.

Loaded Baked Potato Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 medium russet potatoes, peeled and cubed
• 1 yellow onion, diced
• 3 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese, divided
• 6 slices bacon, cooked and crumbled, divided
• 2 green onions, sliced
• 1/2 cup sour cream

Instructions

 

• Place the cubed potatoes, diced onion, chicken broth, garlic powder, salt, and black pepper into the slow cooker. Stir to combine.
• Cover and cook on low for 7 hours until the potatoes are very soft.
• Use a potato masher to break down the potatoes until the soup reaches a thick but chunky consistency.
• Stir in the heavy cream along with 1 cup of the shredded cheddar cheese until the cheese melts into the soup.
• Ladle the soup into bowls and top each serving with the remaining cheddar cheese, crumbled bacon, sliced green onions, and a spoonful of sour cream.

Notes

Mashing the potatoes while they are still hot helps the soup thicken without needing extra thickeners. If you prefer a smoother texture, use an immersion blender for a few short bursts before adding the cream. Cook the bacon ahead of time so it stays crisp when sprinkled on at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Spiced Lentil Vegetable Soup

This spiced lentil vegetable soup simmers in the slow cooker until the lentils turn tender and the vegetables soften into a thick, hearty broth. Warm spices like cumin and turmeric give it steady flavor that feels right for cold days without being too bold.

It makes a satisfying main dish on its own or with bread on the side. The slow cooker handles the cooking, so the soup comes together with little effort and holds up well for leftovers.

Spiced Lentil Vegetable Soup

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 cup green lentils, rinsed
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for serving)

Instructions

 

• Add the lentils, onion, carrots, celery, vegetable broth, diced tomatoes, garlic, cumin, coriander, turmeric, and smoked paprika to the slow cooker.
• Stir the mixture well and season with salt and black pepper.
• Cover and cook on low for 7 hours, until the lentils are soft and the vegetables are tender.
• Ladle the soup into bowls and sprinkle with fresh cilantro right before serving.

Notes

If the soup thickens in the fridge, add a little extra broth when reheating to loosen it back to your preferred texture. Cilantro brightens the warm spices at the end, so add it only when serving. The flavors stay balanced for up to four days when stored in the refrigerator.

Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker

Wild Mushroom and Thyme Soup

This soup combines earthy wild mushrooms with the bright, herbal notes of thyme for a bowl that feels both rustic and refined. It works well on cold days when you want something warming but not heavy, and the slow cooker lets the flavors develop without constant attention.

The result is a creamy broth with tender mushroom pieces and a subtle woodsy aroma from the thyme. Serve it with crusty bread for a simple meal that still feels special.

Wild Mushroom and Thyme Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound mixed wild mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons fresh thyme leaves
• 1 bay leaf
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Place the sliced mushrooms, diced onion, minced garlic, vegetable broth, thyme leaves, bay leaf, salt, and black pepper into the slow cooker.
• Stir gently to combine all the ingredients evenly.
• Cover and cook on low for 6 to 7 hours until the mushrooms are soft.
• Remove the bay leaf, then stir in the heavy cream until fully incorporated.
• Taste and adjust salt or pepper if needed before serving.

Notes

Use a mix of cremini, shiitake, and oyster mushrooms for the best depth. Stir the cream in at the very end to keep it from separating, and add an extra pinch of fresh thyme right before serving if you want a brighter herb note.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Tomato Basil Soup with Parmesan

This slow cooker version of tomato basil soup keeps things simple while delivering a rich, herby bowl that feels right at home on cold evenings. The slow cooking blends the tomatoes and basil into a smooth base, and the Parmesan stirred in at the end gives it a savory, slightly cheesy note without extra effort.

It works well for busy days when you want something warming ready by dinner. The finished soup has a velvety texture and balanced flavor that pairs easily with bread or a simple salad.

Tomato Basil Soup with Parmesan

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 2 (28 oz) cans crushed tomatoes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

 

• Add the crushed tomatoes, diced onion, minced garlic, vegetable broth, chopped basil, oregano, salt, and pepper to the slow cooker.
• Stir to combine, then cover and cook on low for 6 hours.
• Use an immersion blender to puree the soup directly in the slow cooker until smooth.
• Stir in the heavy cream and grated Parmesan cheese until fully combined and the cheese has melted.
• Ladle into bowls and top with additional Parmesan if desired.

Notes

Use an immersion blender for the smoothest result without transferring hot soup. If the soup tastes too acidic after cooking, the sugar in the tomatoes usually balances out during the long simmer, but you can add a pinch more salt to round the flavor. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Immersion Blender

Corn Chowder with Bacon

This slow cooker corn chowder brings together sweet corn and smoky bacon in a creamy broth that feels hearty without being heavy. It works well on busy weeknights when you want something warm ready after work, or on weekends when you need a simple make-ahead meal for chilly days.

The texture stays thick and comforting, with tender potatoes and bits of bacon throughout. The flavor balances natural corn sweetness with savory bacon and a touch of black pepper.

Corn Chowder with Bacon

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 medium russet potatoes, peeled and diced
• 3 cups frozen corn kernels
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley

Instructions

 

• Cook the chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving 1 tablespoon of the drippings in the pan.
• Add the diced onion to the skillet and cook in the bacon drippings for 3 minutes until softened.
• Place the potatoes, corn, chicken broth, thyme, salt, and black pepper in the slow cooker. Add the cooked onion and half of the crisp bacon.
• Cover and cook on low for 6 hours or on high for 3 hours, until the potatoes are tender.
• Stir in the heavy cream and let the chowder cook for 15 more minutes on low.
• Ladle into bowls and top with the remaining bacon and fresh parsley.

Notes

For a thicker chowder, mash a few potato pieces against the side of the slow cooker before adding the cream. If you prefer a lighter version, replace the heavy cream with half-and-half, though the broth will be slightly thinner. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Turkey Sweet Potato Soup

This turkey sweet potato soup combines lean ground turkey with cubes of sweet potato in a light, savory broth. It works well on cold evenings when you want a filling meal that still feels light. The slow cooker blends the ingredients into a cozy dish with tender vegetables and mild herb flavor.

The soup has a balanced taste where the natural sweetness of the potatoes pairs with thyme and simple seasonings. It makes a practical choice for weeknight dinners or weekend meal prep.

Turkey Sweet Potato Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker

Ingredients

  

• 1 pound ground turkey
• 2 large sweet potatoes, peeled and cubed
• 1 yellow onion, diced
• 4 cups chicken broth
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the ground turkey in the bottom of the slow cooker and break it into small pieces with a spoon.
• Add the cubed sweet potatoes, diced onion, and minced garlic on top of the turkey.
• Sprinkle the dried thyme, salt, and black pepper over the ingredients.
• Pour the chicken broth into the slow cooker.
• Stir everything together gently to distribute the seasonings.
• Cover and cook on low for 6 to 7 hours until the sweet potatoes are soft and the turkey is fully cooked.
• Stir the soup once more before serving to blend the broth.

Notes

Stir the soup well after cooking to break up any larger pieces of turkey. If the broth tastes too mild, add an extra pinch of salt at the end. Leftovers keep in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker

Thai Coconut Chicken Curry Soup

This slow cooker soup brings creamy coconut milk and bold curry flavors together with tender chicken and vegetables. It works well on busy days when you want a warm bowl ready by evening without much hands-on time. The result is a lightly spiced broth with a rich texture and fresh lime brightness.

Thai Coconut Chicken Curry Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 lb boneless skinless chicken thighs
• 1 can (14 oz) full-fat coconut milk
• 3 cups chicken broth
• 3 tbsp red curry paste
• 1 medium onion, diced
• 2 medium carrots, sliced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp fish sauce
• Juice of 1 lime
• 1/4 tsp salt
• Fresh cilantro, chopped, for serving
• Lime wedges, for serving

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• Add the diced onion, sliced carrots, sliced bell pepper, minced garlic, and minced ginger on top of the chicken.
• In a bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and salt until smooth.
• Pour the mixture over the chicken and vegetables in the slow cooker.
• Cover and cook on low for 6 hours or high for 3 hours, until the chicken is tender.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• Stir in the lime juice.
• Ladle into bowls and top with chopped cilantro and lime wedges.

Notes

For a thicker broth, stir in 1 tablespoon of cornstarch mixed with water during the last 30 minutes. If you prefer milder heat, start with 2 tablespoons of curry paste and add more at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board