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5 from 3 votes

Slow Cooker Thai Curried Chicken Soup

Servings: 6 servings
Author: Lauren Kelly

Ingredients

  • 2 pounds boneless skinless chicken, cubed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic minced
  • 1 tablespoon fresh gingerroot minced
  • 1 tablespoon sesame 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

  • Salt and pepper the chicken breasts. Set aside.
  • Place the garlic, gingerroot, and peanut oil in a large skillet over medium-high heat and cook for 1–2 minutes, until tender.
  • Stir in the chicken and cook while stirring 5–8 minutes, until browned and no longer pink.
  • 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.
  • Add vegetables including jalapeno and let cook another 30 minutes, until they soften. garnish with sliced green onions and lime wedges.