Description
A creamy, aromatic, and zesty soup featuring tender chicken, red curry paste, and rich coconut milk. This “dump and go” slow cooker meal brings authentic Thai flavors home with minimal effort.
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk (unsweetened)
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced (button or shiitake)
- 1 small onion, diced
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
Instructions
- Combine Base: Place chicken, bell pepper, mushrooms, onion, ginger, and garlic in a 6-quart slow cooker.
- Add Broth: Whisk the red curry paste, brown sugar, and fish sauce into the chicken broth. Pour over the ingredients in the pot.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Shred & Cream: Remove the chicken, shred it with two forks, and return it to the pot. Stir in the coconut milk. Cover and cook on HIGH for another 15 minutes to warm through.
- Finish: Stir in the fresh lime juice and cilantro just before serving. Taste and adjust salt or lime as needed.
Notes
- Carb Boost: Serve over cooked rice vermicelli noodles or jasmine rice for a fuller meal.
- Stabilizing: Do not add coconut milk at the start, as it may curdle during the long cook time. Always add it at the end.
- Spice Control: Adjust the amount of red curry paste depending on your heat tolerance.
- Prep Time: 15 mins
- Cook Time: 7 hrs
- Category: Dinner, Soup
- Method: Slow Cooker
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg