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Slow Cooker Thai Red Curry Soup That’s Easier (and Better) Than Take-Out

slow cooker thai red curry soup in a white bowl topped with cilantro
PREP TIME
10 min
COOK TIME
6h
YIELDS
4 servings

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.

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Ingredients

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

For Serving

1
cup cooked brown rice
½
cup roasted peanuts
¼
cup fresh cilantro, roughly chopped
1
lime, quartered
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Directions

Notes

Slow-cook 2 hours on high and 4 hours on low.

mis en place thai red curry soup
Step 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.

Step 2

Once cooked, shred the chicken using two forks and give the soup a good stir.

Step 3

To serve, ladle soup into bowls and top each one with cooked brown rice, peanuts, cilantro and a squeeze of lime. Serve warm.

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