Description
This delicious Thai Chicken Soup is made in your slow cooker and packed with bold flavors, spices, and nourishing ingredients. It’s comforting, healthy, and incredibly easy to prepare.
Ingredients
- 2 pounds boneless skinless chicken, cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, minced
- 1 tablespoon fresh gingerroot, minced
- 1 tablespoon peanut oil or sesame oil
- 2 teaspoons red curry paste
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 (14-ounce) can coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
- 1 jalapeño pepper, sliced (optional)
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 red pepper, chopped
- Sliced green onions and lime wedges for garnish
Instructions
1. Salt and pepper the chicken breasts and set aside.
2. In a large skillet over medium-high heat, cook garlic, gingerroot, and peanut oil for 1–2 minutes until tender.
3. Stir in the chicken and cook, stirring for 5–8 minutes, until browned and no longer pink.
4. Transfer the cooked chicken to the slow cooker.
5. Add the remaining ingredients to the slow cooker except for the vegetables. Stir to combine.
6. Cook on low for 6 hours.
7. Add the vegetables including jalapeño and cook for an additional 30 minutes until softened.
8. Serve hot, garnished with sliced green onions and lime wedges.
Notes
To store: Keep cooled soup in an airtight container in the refrigerator for up to 5 days.
To freeze: Store in a freezer-safe container for up to 3 months.
Adjust spice level by increasing or omitting jalapeño.
For added richness, use full-fat coconut milk.