Slow Cooker Thai Curried Chicken Soup
Save to My Recipes
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.
Hands-on: 20 minutesTotal: 6 hours 50 minutes
- 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.