Description
A creamy, aromatic Thai-inspired chicken soup made in the slow cooker with coconut milk, curry paste, and lime for the perfect balance of comfort and flavor.
Ingredients
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1 ½ lbs boneless, skinless chicken breasts or thighs
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1 tbsp red curry paste
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1 tbsp grated ginger
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3 garlic cloves, minced
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1 red bell pepper, sliced
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1 cup mushrooms, sliced
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1 small onion, diced
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4 cups chicken broth
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2 cans (13.5 oz each) coconut milk
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2 tbsp fish sauce (optional)
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2 tbsp lime juice
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1 tbsp brown sugar
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Salt and pepper to taste
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Optional: cilantro, sliced chili, lime wedges for garnish
Instructions
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Add chicken, curry paste, ginger, garlic, onion, mushrooms, and bell pepper to slow cooker.
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Pour in broth, coconut milk, lime juice, fish sauce, and brown sugar. Stir gently.
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Cover and cook on Low 6 hours or High 3 hours until chicken is tender.
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Remove chicken, shred, and return to soup. Stir to combine.
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Taste and season with salt, pepper, or more lime juice. Garnish and serve hot.
Notes
Use full-fat coconut milk for the creamiest texture.
Adjust spice level with more or less curry paste.
Add noodles or rice for a heartier version.
Store up to 4 days in the fridge or 2 months in the freezer.
Stovetop tip: Simmer all ingredients for 25–30 minutes, shred chicken, and finish with lime juice and seasoning.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low) or 3 hours (High)
- Category: Dinner
- Cuisine: Thai
Nutrition
- Calories: 380 kcal per serving