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

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 medium onion, chopped
  • 2 red bell peppers, sliced
  • 3 carrots, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 4 cups chicken broth
  • 3 tablespoons Thai red curry paste
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the chopped onion, sliced bell peppers, and sliced carrots on top.
  • In a small bowl, stir together the minced garlic, grated ginger, chicken broth, Thai red curry paste, and fish sauce until the curry paste is mostly dissolved.
  • Pour the broth mixture over the chicken and vegetables in the slow cooker. Cover and cook on low for 6 hours.
  • Remove the chicken thighs, shred them with two forks, and return the meat to the slow cooker.
  • Stir in the coconut milk and lime juice. Cook on low for 15 more minutes until heated through.
  • Ladle the soup into bowls and top each serving with chopped cilantro.

Notes

Add the coconut milk only at the end so it stays smooth instead of separating during the long cook. If you prefer a milder flavor, start with two tablespoons of curry paste and taste before adding the third. Leftovers keep well in the fridge for three days and reheat gently on the stove without boiling.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board