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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