Description
A creamy Thai-inspired coconut chicken soup made in the slow cooker with tender chicken, vegetables, peanut butter, and red curry paste. Rich, aromatic flavors blend together for a comforting and satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cans (14 ounces each) full-fat coconut milk
- 3 cups chicken broth
- 1/2 cup natural peanut butter
- 1/4 to 1/2 cup red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon red pepper flakes (optional)
- 1 medium yellow onion, diced
- 1 red bell pepper, sliced
- 1 cup carrots, diagonally sliced
- 1 cup mushrooms, sliced
- 1 head broccoli, cut into florets
- 3 tablespoons lime juice
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Cooked brown rice or rice noodles (for serving)
Instructions
- Grease the slow cooker lightly. Add coconut milk, chicken broth, peanut butter, red curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Whisk until smooth and well combined.
- Add chicken breasts, diced onion, red bell pepper, carrots, mushrooms, and broccoli to the slow cooker. Stir gently so the ingredients are coated and mostly submerged.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is fully cooked and vegetables are tender.
- Remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the soup and stir to combine.
- Add lime juice and season with salt to taste. Adjust flavor with more curry paste or red pepper flakes if desired.
- Serve the soup over cooked brown rice or rice noodles. Garnish with chopped cilantro and peanuts before serving.
Notes
- For a milder soup, start with 1/4 cup red curry paste and add more to taste.
- You can substitute chicken thighs for chicken breasts for a richer flavor.
- Add extra vegetables such as snap peas, spinach, or zucchini near the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup reheats well and can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
