Slow Cooker Thai Curried Chicken Soup
Servings: 6 servings
Ingredients
  • 2 pounds boneless skinless chicken, cubed
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon pepper
  • 4 cloves garlic minced
  • 1 tablespoon fresh gingerroot minced
  • 1 tablespoon peanut oil
  • 2 teaspoons red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 14-ounce can coconut milk
  • 4 cups chicken broth
  • 1 tablespoon fish sauce optional
  • Juice of 1 lime
  • 1 jalepeño pepper sliced (optional)
  • 1 cup mushrooms sliced
  • 1 medium onion chopped
  • 1 red pepper chopped
  • Sliced green onions and lime wedges for garnish
Instructions
  1. Salt and pepper the chicken breasts. Set aside.
  2. Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1–2 minutes, until tender.
  3. Stir in the chicken and cook while stirring 5–8 minutes, until browned and no longer pink.
  4. Place the cooked chicken in the slow cooker. Add the remaining ingredients to slow cooker except vegetables. Stir to combine. Cook on low for 6 hours.
  5. Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.