Slow Cooker Thai Curried Chicken Soup
This soup is packed with flavor. If you like it less spicy, cut down on the curry paste. Leftovers taste wonderful over a bed of rice or quinoa.
Serves: 6Hands-on: 20 minutesTotal: 6 hours 50 minutesDifficulty: Easy
- 2 lbs. boneless, skinless chicken, cubed
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. peanut oil
- 4 cloves garlic, peeled and minced
- 1 Tbsp. minced fresh ginger
- 2 tsp. red curry paste
- 1 tsp. curry powder
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 can (13.5 oz.) coconut milk
- 4 cups gluten-free chicken broth
- 1 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 1 cup sliced mushrooms
- 1 medium onion, peeled and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 large jalapeño pepper, seeded and sliced
- 1 medium lime, cut in wedges
- Sprinkle the chicken breasts with salt and pepper. Set aside.
- Heat oil in a large skillet over medium-high heat. Sauté garlic and ginger for 1–2 minutes, until tender.
- Stir in the chicken and cook while stirring for 5–8 minutes, until browned and no longer pink.
- Place the chicken mixture in a 4–6-quart slow cooker. Add curry paste, curry powder, turmeric, cumin, coconut milk, broth, fish sauce, and lime juice. Stir to combine. Cook on low for 6 hours.
- Add mushrooms, onion, red pepper, and jalapeño and let cook another 30 minutes until they soften. Garnish with lime wedges.