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Thai Coconut Curry Chicken Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 2 carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Chopped cilantro for serving

Instructions
 

  • Place the chicken thighs, chicken broth, red curry paste, onion, red bell pepper, carrots, garlic, ginger, fish sauce, and brown sugar into the slow cooker.
  • Stir gently to combine the curry paste with the broth.
  • 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. Cover and cook on low for 30 more minutes.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

Add the coconut milk only at the end so it stays smooth rather than separating during the long cook. If you prefer milder heat, start with 2 tablespoons of curry paste and taste before adding the rest. Leftovers reheat well on the stovetop over medium-low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker