Description
Experience the soul-soothing warmth of this Thai-inspired coconut chicken soup, made effortlessly in your slow cooker. This recipe features a perfect balance of velvety coconut milk, fragrant ginger, zesty lime, and savory umami notes. It is a restaurant-quality meal that is perfect for cozy nights at home, offering a vibrant, aromatic, and deeply satisfying experience in every spoonful. Perfectly balanced and deeply nourishing, this soup is sure to become a staple in your meal rotation.
Ingredients
1 lb boneless skinless chicken breast, sliced into bite-sized pieces
2 cans (13.5 oz each) full-fat coconut milk
4 cups chicken broth
3 stalks fresh lemongrass, pounded and cut into 2-inch pieces
3 inches fresh ginger, sliced into thin rounds
4 cloves garlic, smashed
1 medium onion, sliced
1 jalapeño, sliced
5 dried kaffir lime leaves
2 tablespoons red curry paste
3 tablespoons fish sauce
2 tablespoons fresh lime juice
Fresh cilantro and sliced chili for garnish
Instructions
Place the onion, garlic, jalapeño, ginger, lemongrass, lime leaves, red curry paste, and chicken broth into the slow cooker.
Cover and cook on high for 2-3 hours or low for 4-6 hours to infuse the broth with aromatics.
Add the chicken breast pieces and the coconut milk to the slow cooker.
Cook for an additional 30-45 minutes on high until the chicken is cooked through and tender.
Stir in the fish sauce and fresh lime juice just before serving.
Remove the lemongrass stalks and lime leaves before ladling into bowls.
Garnish with fresh cilantro and additional sliced chili if desired.
Notes
If you cannot find galangal, fresh ginger is a wonderful substitute. For a vegetarian version, substitute fish sauce with a high-quality mushroom-based soy sauce and use vegetable broth. Ensure you pound the lemongrass thoroughly to release the essential oils. Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 300
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai-Inspired