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Slow Cooker Thai Coconut Chicken Soup
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups chicken broth
  • 3 tablespoons Thai red curry paste
  • 1 medium onion, chopped
  • 2 medium carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • Fresh cilantro for garnish

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • Add the chopped onion, sliced carrots, sliced red bell pepper, minced garlic, and grated ginger around the chicken.
  • In a bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar until smooth.
  • Pour the mixture over the chicken and vegetables in the slow cooker.
  • Cover and cook on low for 6 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 right before serving.
  • Ladle into bowls and top with fresh cilantro.

Notes

Stir the soup well after reheating to bring the coconut milk back together. If you want a thicker broth, mash a few of the cooked carrots against the side of the pot before adding the shredded chicken. Leftovers keep for four days in the fridge and reheat gently on the stove or in the microwave without curdling.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker