Here’s a a soup recipe that you can easily make in your slow cooker at home. Our Slow Cooker Thai Chicken & Coconut Soup recipe has rich chicken thighs, veggies and a flavorful Thai seasoned soup base. We use red curry paste in this recipe to give it a nice kick, but, if you prefer a slightly less spicy version of this recipe, you can substitute green curry paste instead. What do you think of our recipe? Kim, our Chief Meat Ambassador made the recipe at home, loved it and took the beautiful picture we’re featuring. Do you have any modifications to make it even better? Let us know in the comments below!
- 1.5 lb(s) Boneless Skinless Chicken Thighs
- 2 cup(s) Chicken Broth
- 1 can(s) Coconut Milk (14 oz)
- 2 cup9s) Carrot (sliced)
- 1 Onion (chopped)
- 1 Red Bell Pepper (cut into slices)
- 4 clove(s) Garlic (minced)
- 2 Tbsp Ginger Root (grated)
- 2 Tbsp Fish Sauce
- 2 Tbsp Red Curry Paste
- 2 Tbsp Lime Juice (fresh)
- 2 Tbsp Vegetable Oil
Heat the vegetable oil in a large skillet. Once hot, add the chicken thighs and brown on all sides over medium high heat. Remove the chicken once done browning and pat dry.
Add the browned chicken to the slow cooker, then add chicken broth, carrots, onion bell pepper, garlic, ginger root, fish sauce and curry paste. Cover and cook on low for 7 hours.
After 7 hours, remove the chicken and shred. Put back in the slow cooker and pour in the coconut milk. Cover and cook for 1 more hour on low. Once done cooking, stir in the lime juice.
Serve with fresh cilantro and enjoy! The chicken and veggies can also be enjoyed over rice with the broth mixture served as a sauce.