Description
A rich and comforting slow-cooker soup with coconut milk, lime, and red curry paste, perfect for chilly weeknights and packed with Southeast Asian flavors.
Ingredients
- 1 lb chicken breasts (boneless, skinless) – thighs can also be used for richer flavor
- 4 cups chicken broth – use low-sodium if adjusting salt later
- 1 can coconut milk – full-fat for creamier texture
- 1 tablespoon red curry paste – adjust for desired heat level
- 1 tablespoon fish sauce – adds umami flavor
- 1 tablespoon soy sauce – use tamari for gluten-free
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced – red or orange preferred for sweetness
- 1 cup mushrooms, sliced – shiitake or cremini recommended
- Juice of 1 lime
- Fresh cilantro, to taste, for garnish
Instructions
1. Place the chicken breasts in the slow cooker.
2. Pour in the chicken broth and coconut milk.
3. Add the red curry paste, fish sauce, and soy sauce. Stir gently to combine so the paste dissolves.
4. Scatter the chopped onion, minced garlic, grated ginger, sliced carrots, bell peppers, and mushrooms over the top.
5. Cover and cook on low for 6–8 hours or on high for 3–4 hours.
6. Remove the chicken, shred it with two forks, then return the shredded meat to the soup and stir.
7. Squeeze in the lime juice, taste, and adjust seasoning with more fish sauce, soy sauce, or salt if needed.
8. Ladle into bowls and garnish with fresh cilantro. Serve hot.
Notes
For deeper flavor, sauté the onion, garlic, and ginger in a little oil for 2–3 minutes before adding to the slow cooker.
To make it vegan, substitute chicken with firm tofu and use vegetable broth.
This soup is freezer-friendly and can be stored for up to 3 months.
Serve with jasmine rice or a side of crusty bread to make it a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course, Soup
- Method: Slow-Cooker
- Cuisine: Southeast Asian, Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 730mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg