Description
This comforting soup features juicy chicken, creamy coconut milk, and aromatic herbs, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 can Full-fat coconut milk (For a creamy broth.)
- 1 lb Chicken thighs (Can substitute with breasts if preferred.)
- 2 stalks Lemongrass (Smashed to release oils.)
- 1 inch Galangal or ginger (Galangal preferred for its flavor.)
- 2 leaves Kaffir lime leaves (For a bright flavor.)
- 2 tbsp Red curry paste (Adjust for heat level.)
- 1 tbsp Fish sauce (Can substitute with soy sauce.)
- 4 cups Low-sodium chicken broth
- 1 cup Mushrooms (Straw mushrooms, baby bellas, or shiitakes work well.)
- 1 tbsp Brown sugar (Can use coconut sugar for a healthier option.)
- Juice of 1 lime Fresh lime juice (For brightness in flavor.)
- 1/4 cup Fresh herbs (Cilantro and Thai basil for garnish.)
Instructions
Preparation
- In your slow cooker, add chicken thighs or breasts, broth, smashed lemongrass, sliced ginger or galangal, and kaffir lime leaves.
- Stir in 1 to 2 tablespoons of red curry paste and 1 tablespoon of fish sauce.
Cooking
- Add mushrooms and any hardy veggies (like carrots). Set to low for 5 to 6 hours or high for 2.5 to 3 hours.
- About 1 hour before serving, remove lemongrass and lime leaves. Stir in coconut milk and a teaspoon of brown sugar. Taste for salt and adjust fish sauce as needed.
Serving
- Shred chicken with two forks, add fresh lime juice, and finish with cilantro, Thai basil, and sliced green onions.
Notes
To prevent coconut milk from curdling, add it towards the end of the cooking process. Adjust spice levels with red curry paste according to preference. Store leftovers in airtight containers for 3-4 days, reheating gently to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course, Soup
- Cuisine: Thai