Thai curry is all about layering flavours, and slow-cooking the ingredients allows everything to fully meld, creating a rich, complex dish without standing at the stove for hours. Chicken, vegetables, brown rice and roasted peanuts make this bowl a complete meal, while prepared red Thai curry paste keeps things simple. With this spicy, coconut milk and chicken soup, you’ll skip the take-out once and for all.
Slow Cooker Thai Red Curry Soup with Chicken
Prep Time: 10 minutes
Cook Time: 2 hours on low, 4 hours on low
Total Time: 2 hours 10 minutes on high, 4 hours 10 minutes on low
Thai Red Curry Soup with Chicken
1 (13.5 oz) can coconut milk
1 cup chicken broth
3 Tbsp red Thai curry paste
2 Tbsp coconut sugar
1 Tbsp tamari (a gluten-free soy sauce)
1 large or 2 small yellow onion, diced
3 garlic cloves, minced
2-inch piece ginger, minced
1 cup broccoli florets
2 carrots, sliced
2 boneless, skinless chicken breasts
1 cup cooked brown rice
1/2 cup roasted peanuts
1/4 cup fresh cilantro, roughly chopped
1 lime, quartered
1. Whisk the coconut milk, broth, curry paste, coconut sugar and tamari together in a large slow cooker. Add the remaining soup ingredients and stir to combine. Replace lid and cook on high for 2 hours or on low for 4 hours.
2. Once cooked, shred the chicken using two forks and give the soup a good stir.
1. Ladle soup into bowls and top each one with cooked brown rice, peanuts, cilantro and a squeeze of lime. Serve warm.