Description
A delicious and comforting coconut chicken soup made in a slow cooker with vibrant flavors.
Ingredients
Scale
- 1 medium White onion (sliced)
- 3 cloves Garlic (chopped)
- 1 piece Red jalapeño pepper (sliced)
- 1 piece Fresh galangal or fresh ginger (sliced)
- 2 stalks Lemongrass (bruised)
- 3 leaves Lime leaves (optional)
- 2 tablespoons Red Thai curry paste
- 4 cups Chicken broth
- 1 can Full-fat coconut milk
- 2 pieces Chicken breasts (boneless)
- 8 ounces White mushroom caps
- 1 tablespoon Brown sugar
- 2 tablespoons Fish sauce
- 2 tablespoons Fresh lime juice
Instructions
- Add the white onion slices, chopped garlic, red jalapeño, galangal or ginger, lemongrass, lime leaves, red Thai curry paste, and chicken broth to your slow cooker. Stir gently until everything is well mixed.
- Place the lid on the slow cooker and let the mixture cook on HIGH for 3 hours or on LOW for 6 hours, stirring occasionally.
- Use a slotted spoon to remove the solid ingredients from the slow cooker, leaving behind the flavorful broth.
- Pour in the full-fat coconut milk, followed by the chicken breasts and white mushroom caps. Stir to ensure the chicken is coated.
- Cook on HIGH for another hour or LOW for 2 hours until the chicken is cooked through and tender.
- Stir in the brown sugar, fish sauce, and fresh lime juice. Adjust seasonings to taste.
- Ladle warm soup into bowls and garnish with chopped green onions and fresh cilantro. Serve immediately.
Notes
- For a vegetarian option, substitute chicken with tofu and use vegetable broth.
- Garnish with additional herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg