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.
Thai Red Curry Soup with Chicken
Slow-cook 2 hours on high and 4 hours on low.
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.
Once cooked, shred the chicken using two forks and give the soup a good stir.
To serve, ladle soup into bowls and top each one with cooked brown rice, peanuts, cilantro and a squeeze of lime. Serve warm.