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

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups chicken broth
  • 3 tablespoons red curry paste
  • 1 cup sliced carrots
  • 1 red bell pepper, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, for serving

Instructions
 

  • Place the chicken thighs, coconut milk, chicken broth, red curry paste, carrots, red bell pepper, onion, garlic, ginger, soy sauce, and brown sugar into the slow cooker.
  • Stir gently to combine the curry paste with the liquids.
  • Cover and cook on low for 6 to 7 hours, until the chicken is tender enough to shred.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the lime juice, then ladle the soup into bowls and top with fresh cilantro.

Notes

If your curry paste is very spicy, start with two tablespoons and taste before serving. Leftovers thicken in the fridge, so add a splash of broth or water when reheating to loosen the broth again.
Course: Soup
Cuisine: Thai
Equipment: Slow Cooker