Slow Cooker Thai Curried Chicken Soup

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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 6 hours 50 minutes

Serves: 6


  • 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.