Description
A fragrant, creamy, and comforting Thai-inspired chicken soup made in the crock pot. Featuring bold ginger, coconut milk, and tender chicken, this slow-cooked dish is perfect for busy nights.
Ingredients
2 tbsp red curry paste
1 tbsp brown sugar
2 cloves garlic
2 tbsp chopped cilantro
1 red bell pepper, chopped
1 onion, chopped
2 tbsp minced ginger
1 red chili or jalapeño
1 (12 oz) can coconut milk
4 cups chicken stock
1½ lbs chicken breasts, cubed
1 cup frozen peas
7 oz rice noodles
1 lime, zested and juiced
2 tbsp soy sauce
2 tbsp fish sauce
Salt to taste
Instructions
1. Blend curry paste, sugar, garlic, cilantro, bell pepper, onion, ginger, and chili into a smooth paste.
2. Place the paste and chicken stock in the crock pot and stir to combine.
3. Add cubed chicken breast and cook on HIGH for 4 hours or LOW for 8 hours.
4. Break chicken into bite-sized pieces with a spoon or fork.
5. Add coconut milk and rice noodles. Cook for another 10 to 15 minutes.
6. Stir in peas, lime zest and juice, soy sauce, and fish sauce. Taste and adjust salt.
7. Serve hot, garnished with herbs and lime if desired.
Notes
Use thighs instead of breasts for more flavor.
Add more vegetables like mushrooms or snap peas.
To reheat, store noodles separately to avoid overcooking.
- Prep Time: 10
- Cook Time: 255
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 364
- Sugar: 8g
- Sodium: 896mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 77mg