Slow Cooker Thai Chicken Soup

Source: foodiecrush.com

Ingredients:

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and finely chopped (optional for heat)
  • 3 tablespoons red Thai curry paste (I usually use the entire small jar)
  • 1 can (14 ounces) coconut milk
  • 4 cups chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice from 1 lime
  • 8 ounces mushrooms, sliced
  • 2 cups baby spinach or kale
  • Cilantro for garnish
  • Green onions, sliced, for garnish
  • Lime wedges for serving

Instructions:

  1. Prepare the Chicken:

    • Cut the chicken into bite-sized pieces.

  2. Sauté Aromatics:

    • Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger, cooking until the onion is translucent, about 3-4 minutes.

  3. Combine Ingredients in Slow Cooker:

    • Transfer the sautéed mixture to the slow cooker.
    • Add the diced red bell pepper, jalapeño (if using), red Thai curry paste, coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to combine.

  4. Cook:

    • Place the chicken pieces into the slow cooker.
    • Cover and cook on low for 6 hours or on high for 3 hours.

  5. Add Final Ingredients:

    • About 30 minutes before serving, add the mushrooms and spinach or kale to the slow cooker. Stir to combine.

  6. Finish and Serve:

    • Just before serving, stir in the lime juice.
    • Taste and adjust seasoning with additional fish sauce or salt if needed.
    • Serve hot, garnished with cilantro, green onions, and lime wedges on the side for squeezing over the soup.

Notes:

  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • If you prefer a thicker soup, you can blend a portion of it or add a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water) in the last 30 minutes of cooking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.