Slow Cooker Thai Curried Chicken Soup
This delicious Thai Chicken Soup is so delicious and made in your slow cooker!
Servings: 6 servings
Calories: 256kcal
Ingredients
- 2 pounds boneless skinless chicken, cubed
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic minced
- 1 tablespoon fresh gingerroot minced
- 1 tablespoon peanut oil or 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.
Notes
To store in the refrigerator: Place cooled soup in an airtight container in the refrigerator for up to 5 days.
To store in the freezer: Place cooled soup in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 256kcal | Carbohydrates: 6g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 95mg | Sodium: 1081mg | Potassium: 854mg | Fiber: 1g | Sugar: 2g | Vitamin A: 896IU | Vitamin C: 39mg | Calcium: 37mg | Iron: 2mg