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thai-chicken-coconut-soup-slow-cooker

Thai Chicken Coconut Soup: Slow Cooker Recipe


  • Author: Shannon Doleac
  • Prep Time: 25 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 25 mins
  • Yield: 4 1x

Ingredients

Scale
  • 1 1/4 lbs. chicken breast, cut into bite sized pieces
  • 1/2 large yellow onion, chopped
  • 3 carrots, peeled and sliced in 1/4″ rounds
  • 1 red bell pepper, chopped
  • 1 1/2 cups shitake mushrooms, chopped
  • 8 Kaffir lime leaves
  • 2” or 2 1/2 tbsp. fresh ginger, finely chopped
  • 1/3 oz. or 1/8 cup lemon grass, cut into 1″ diagonal slices
  • 3 1/2 tbsp. fish sauce
  • Lime juice from 1 lime
  • 1 cup chicken broth
  • 2 13.5 oz. cans full fat coconut milk
  • 3 tsp. red curry paste
  • 1/2 tsp. chili powder
  • Fresh cilantro, chopped for topping
  • Sea salt and ground black pepper, to taste
  • Optional: 2 cups cooked white rice

Instructions

  1. Place chicken in the bottom of a 5 – 6 quart slow cooker.
  2. Add onion, carrots, pepper, and mushrooms.
  3. In a large bowl, mix together lime leaves, ginger, lemon grass, fish sauce, lime juice, chicken broth, coconut milk, curry paste, and chili powder and stir until well combined.
  4. Pour mixture into the slow cooker and gently mix.
  5. Set slow cooker on low for 6 hours, or high for 4 hours.
  6. Remove lime leaves and lemon grass stalks before serving.
  7. Add a dash of sea salt and/or black pepper to taste, if desired.
  8. Serve (over 1/2 cup white rice if desired) and top with chopped fresh cilantro.