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Slow Cooker Thai Chicken Soup Recipe

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4.1 from 6 reviews

This Easy Slow Cooker Thai Chicken Soup is a flavorful and aromatic dish that combines the richness of coconut milk with spicy red curry paste and tender chicken breasts. Perfect for a comforting meal, it features authentic Thai flavors with the convenience of slow cooking, making it effortless to enjoy a healthy, satisfying soup at home.

Ingredients

Main Ingredients

  • 2 Tablespoons red curry paste
  • 1 Tablespoon brown sugar
  • 2 cloves garlic
  • 2 Tablespoons chopped cilantro
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 Tablespoons minced ginger
  • 1 red chili (such as Fresno chili) or jalapeno
  • 1 (12-ounce) can coconut milk
  • 4 cups chicken stock
  • 1 ½ pounds chicken breasts, cut into 1 ½ inch cubes
  • 1 cup frozen peas
  • 7 ounces rice noodles
  • 1 lime, zested and juiced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons fish sauce
  • Salt, to taste

Garnish

  • Chopped cilantro
  • Green onions, sliced
  • Red chili slices (Fresno chili or jalapeno)
  • Lime wedges

Instructions

  1. Make the Curry Paste: Combine red curry paste, brown sugar, garlic cloves, chopped cilantro, chopped red bell pepper, chopped onion, minced ginger, and red chili (or jalapeno) in a food processor or blender. Process the mixture until a smooth paste forms, which will serve as the flavorful base of the soup.
  2. Cook the Chicken and Soup Base: Transfer the curry paste to a slow cooker, then add the chicken stock and stir to combine. Add the cubed chicken breasts, cover the slow cooker, and cook on HIGH for 4 hours or LOW for 8 hours. This slow cooking will tenderize the chicken and infuse the soup with spices.
  3. Shred the Chicken: Once cooked, use a spoon to break up the chicken into bite-sized pieces to ensure even distribution throughout the soup.
  4. Add Coconut Milk and Noodles: Pour in the coconut milk and add the rice noodles. Allow the soup to cook for an additional 10-15 minutes until the noodles are tender and the soup is creamy and rich.
  5. Finalize the Soup: Stir in the frozen peas, lime zest and juice, soy sauce, and fish sauce. Season the soup with salt to taste, balancing the sweet, sour, and salty flavors typical of Thai cuisine.
  6. Serve and Garnish: Ladle the soup into bowls and top with fresh cilantro, sliced green onions, additional red chili slices, and lime wedges for an extra burst of freshness and heat.

Notes

  • Use fresh lime juice and zest for the best flavor balance.
  • If you prefer a milder soup, reduce the amount of red chili or substitute with milder peppers.
  • Rice noodles cook quickly; check them after 10 minutes to avoid overcooking and becoming mushy.
  • For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
  • This soup can be prepared in advance and reheated gently before serving.

Find it online: https://recipeplenty.com/slow-cooker-thai-chicken-soup-recipe/