Slow Cooker Thai Chicken Soup with Coconut Milk and Red Curry

Added by kocky, February 21, 2025
soups → slow-cooker-soup
Thai cuisine

This Slow Cooker Thai Chicken Soup blends tender chicken, creamy coconut milk, and aromatic red curry paste, offering a rich and comforting meal.

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Recipe:

Ingrediens

• 1 pound boneless, skinless chicken thighs
• 2 cans (14 ounces each) coconut milk
• 3 cups chicken broth
• 1/4 cup red curry paste
• 1/2 cup natural peanut butter
• 2 tablespoons fish sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup carrots, thinly sliced
• 1 cup mushrooms, sliced
• 1 cup broccoli florets
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Cooked jasmine rice or rice noodles, for serving

Directions

1. Prepare the Chicken: Place the boneless, skinless chicken thighs into the slow cooker.
2. Mix the Base: In a medium bowl, whisk together the coconut milk, chicken broth, red curry paste, peanut butter, fish sauce, soy sauce, and brown sugar.
3. Add Aromatics: Stir in the minced garlic and grated ginger, ensuring they distribute evenly in the mixture.
4. Cook the Soup: Pour the prepared mixture over the chicken in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. Add Vegetables: In the last hour of cooking, add the thinly sliced red bell pepper to maintain its slight crunch.
6. Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and stir well.
7. Adjust Seasoning: Taste and adjust with additional fish sauce, soy sauce, or brown sugar if needed.
8. Serve: Ladle the soup into bowls and garnish with fresh cilantro, chopped peanuts, and lime wedges. Serve with jasmine rice or rice noodles.

Nutrition Facts

Tips and Tricks

1. Use Chicken Thighs: They stay juicy and tender during the slow cooking process, unlike chicken breasts, which can dry out.
2. Customize Spice Levels: If you like extra heat, add sliced Thai chilies or a pinch of red pepper flakes.
3. Enhance the Flavor: Toast the red curry paste in a pan for a minute before adding it to the slow cooker to intensify its depth.
4. Creamier Texture: For an extra creamy soup, stir in a splash of heavy coconut cream at the end of cooking.
5. Balance the Flavors: If the soup tastes too spicy or salty, a bit more coconut milk or a squeeze of lime juice can mellow it out.
6. Make It Vegetarian: Swap chicken for tofu and use vegetable broth instead of chicken broth.

Historical & Cultural Overview

Thai cuisine is renowned for its intricate balance of flavors, incorporating elements of sweet, sour, salty, bitter, and spicy. Soups like this one are staples in Thai households, often enjoyed as part of a communal meal. The use of ingredients such as coconut milk, red curry paste, and fish sauce reflects the rich culinary traditions of Thailand, where regional variations offer a diverse array of tastes and textures.

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