Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 red bell pepper, thinly sliced
- 1 yellow onion, diced
- 8 oz fresh mushrooms, sliced
- 4 tablespoons red curry paste
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 4 cups high-quality chicken broth
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon fresh lime juice
- 1/2 cup fresh cilantro, chopped (for garnish)
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
- Cooked jasmine rice (optional, for serving)
Instructions
- Place the chicken, sliced bell pepper, diced onion, mushrooms, grated ginger, minced garlic, and red curry paste into the bottom of a 6-quart slow cooker.
- Pour in the chicken broth, fish sauce, and brown sugar. Stir gently to mix the seasonings with the liquid.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and shreds easily.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the coconut milk. Cover and cook on HIGH for an additional 15-20 minutes to heat everything through and let flavors meld.
- Turn off the heat and stir in the fresh lime juice. Taste and adjust salt if needed. Ladle into bowls and top generously with cilantro and green onions.
Notes
For a richer, creamier soup, stick to full-fat coconut milk rather than ‘lite’ versions. If you prefer a spicier kick, add a teaspoon of chili flakes or Sriracha before serving. This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg