Description
Indulge in the rich flavors of Thailand with this Slow Cooker Thai Coconut Chicken Soup. Packed with tender chicken, aromatic spices, and creamy coconut milk, this comforting soup is a breeze to make and perfect for chilly nights.
Ingredients
Scale
Chicken Soup:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow onion, thinly sliced
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 can (14 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 1 cup sliced mushrooms
- 1 tablespoon lime juice
- ½ cup chopped fresh cilantro
Optional Garnishes:
- sliced red chili
- green onions
- extra lime wedges
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, ginger, garlic, bell pepper, onion, red curry paste, fish sauce, brown sugar, salt, coconut milk, and chicken broth in the slow cooker.
- Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender.
- Add Mushrooms and Lime Juice: In the last 30 minutes, stir in mushrooms and lime juice. Continue cooking.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, red chili, green onions, and lime wedges.
Notes
- You can use chicken breasts instead of thighs.
- For more heat, add extra red curry paste or Thai chilies.
- This soup goes well with jasmine rice or rice noodles.
- Choose light coconut milk for a lower-fat version.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 365
- Sugar: 6g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
