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Slow Cooker Chicken Thai Soup Recipe

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This Slow Cooker Chicken Thai Soup is a rich and flavorful dish combining aromatic red curry paste, creamy coconut milk, tender chicken, and fresh vegetables. Perfect for a comforting meal, it’s easy to prepare by simply adding ingredients to the slow cooker and letting them meld together over several hours. The addition of lime juice and cilantro adds a fresh finish, served best with steamed white rice.

Ingredients

Soup Base

  • 2 tablespoons red curry paste
  • 2 (12-ounce) cans coconut milk
  • 2 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter

Chicken and Vegetables

  • 1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
  • 1 red bell pepper, seeded and sliced into 1/4 inch slices
  • 1 onion, thinly sliced
  • 1 heaping tablespoon fresh ginger, minced
  • 1 cup frozen peas, thawed

Finishing Touches

  • 1 tablespoon lime juice
  • Cilantro, for garnish
  • Cooked white rice, for serving

Instructions

  1. Prepare the soup base: In a 4.5 to 6-quart slow cooker bowl, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter until well combined, creating a rich and creamy base for the soup.
  2. Add chicken and vegetables: Place the cut chicken breasts, sliced red bell pepper, thinly sliced onion, and minced ginger into the slow cooker with the soup base. Stir gently to distribute ingredients evenly.
  3. Cook the soup: Cover the slow cooker and cook on high for 4 hours, allowing the chicken to become tender and flavors to meld.
  4. Add peas and continue cooking: Stir in the thawed frozen peas, then cover and cook for an additional 30 minutes to heat the peas through without overcooking.
  5. Finish and serve: Stir in the lime juice to brighten the flavors. Serve the soup hot garnished with fresh cilantro and accompanied by cooked white rice for a complete meal.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture.
  • Adjust the amount of red curry paste to control the heat level of the soup.
  • For a nut-free version, omit the peanut butter or substitute with sun butter.
  • If you prefer a thicker soup, reduce chicken broth by half a cup.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Find it online: https://yumntasty.com/slow-cooker-chicken-thai-soup-recipe/