Thai Coconut Chicken Curry Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons Thai red curry paste
- 4 cups chicken broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 tablespoons fish sauce
- Juice of 1 lime
- 2 cups fresh spinach
- Fresh cilantro, chopped, for garnish
- Salt and black pepper to taste
Instructions
- Add the chicken thighs, coconut milk, red curry paste, chicken broth, onion, garlic, ginger, red bell pepper, and fish sauce to the slow cooker. Stir to combine the curry paste evenly with the liquids.
- Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender and cooked through.
- Stir in the lime juice and fresh spinach. Let the spinach wilt for 5 minutes in the warm soup.
- Taste and add salt and black pepper if needed. Ladle into bowls and top with chopped cilantro before serving.
Notes
If the curry paste brand you use is quite spicy, start with 2 tablespoons and add more at the end after tasting. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove without separating. Skip the spinach if you prefer a thinner broth.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board