Description
This comforting Thai Chicken Soup is slow-cooked to perfection with coconut milk, red curry, mushrooms, and tender shredded chicken. A rich, flavorful takeout-style soup made right at home.
Ingredients
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1½ lbs boneless chicken thighs or breasts
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3 cups chicken broth
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1 (13.5 oz) can full-fat coconut milk
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2–3 tbsp red curry paste
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1 cup sliced mushrooms
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2 stalks lemongrass, bruised (or 1 tbsp lemongrass paste)
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1 tbsp fresh ginger, grated
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3 garlic cloves, minced
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1 tbsp fish sauce
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1 tsp brown sugar (optional)
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Juice of 1 lime
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Fresh cilantro or Thai basil, for garnish
Instructions
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Add all ingredients except lime and herbs to slow cooker. Stir to combine.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred, and return to soup. Discard lemongrass.
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Stir in lime juice and garnish with fresh herbs before serving.
Notes
Serve with rice, noodles, or on its own. Adjust curry paste to taste. Freezes well.