Slow Cooker Thai Chicken Soup

5 from 5 votes

Slow Cooker Thai Chicken Soup

This is a delicious Thai-inspired chicken soup that simmers together in your slow cooker. Exotic flavors created by ingredients found easily in your local grocery store.

Prep Time20

Cook Time4 30

Total Time4 50

Course: Soup

Cuisine: Thai

Servings: to 8

Calories: 230kcal

Author: Good Dinner Mom

Equipment

1 Slow cooker

Ingredients

2 whole onions, minced
6 cloves garlic, minced
2 tablespoon fresh ginger, minced or grated
1 tablespoon vegetable oil
4 cups low-sodium chicken broth
1 14-oz can coconut milk
Zest of one lemon
3 whole carrots, peeled and sliced ¼ inch thick
1 tablespoon fish sauce
10 cilantro stems, tied together with twine
3 chicken breasts, skinless-boneless
Salt and pepper, to taste
8 ounces white mushrooms, trimmed and sliced thin
3 Tablespoons fresh lime juice from 2 limes
1 14-oz can coconut milk
1 Tablespoon sugar
2 teaspoons Thai red curry paste, Thai Kitchen brand is a good one

For the Garnishes:

½ cup fresh cilantro leaves
2 fresh jalapeno chiles, stemmed, seeded and sliced thin
2 scallions, sliced thin
Lime wedges
Chili oil as desired
Basil Thai or regular

Instructions

Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally; until onions are softened, about 5 minutes; transfer to slow cooker.
2 whole onions,, 6 cloves garlic,, 2 tablespoon fresh ginger,, 1 tablespoon vegetable oil
Stir broth, coconut milk, lemon zest, carrots, fish sauce, and tied cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
4 cups low-sodium chicken broth, Zest of one lemon, 3 whole carrots,, 1 tablespoon fish sauce, 10 cilantro stems,, 3 chicken breasts, skinless-boneless , Salt and pepper,, 1 14-oz can coconut milk
Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces using two forks to pull the chicken apart. Discard cilantro stems. Do not return chicken to soup just yet.
Stir in mushrooms, cover, and cook on high for 15 minutes. Microwave 2nd can of coconut milk in bowl until hot, about 3 minutes, then whisk in lime juice, sugar and curry paste to dissolve.
8 ounces white mushrooms,, 3 Tablespoons fresh lime juice from 2 limes, 1 Tablespoon sugar, 2 teaspoons Thai red curry paste,, 1 14-oz can coconut milk
Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with a generous amount of salt and a little bit of pepper to taste and serve with fresh herbs and/or other garnishes.
½ cup fresh cilantro leaves, 2 fresh jalapeno chiles,, 2 scallions,, Lime wedges, Chili oil, Basil

Notes

The recipe can easily be made vegetarian by switching the broth to vegetable broth, omit the fish sauce or use vegan fish sauce or soy sauce. Replace the chicken breasts with one black of extra firm tofu (pressed). Add the tofu at the end with the second can of coconut milk for the last 5 minutes before serving.

Nutrition