Description
A rich, creamy, and flavorful Thai-inspired soup made easy in the slow cooker. Packed with tender chicken, vibrant veggies, and bold curry flavor—perfect over rice or noodles!
Ingredients
- Base
- 2 (14 oz) cans lite coconut milk
- 3 cups chicken broth
- ½ cup all-natural peanut butter (no sugar or salt added)
- 1 (4 oz) jar red curry paste (start with ¼ cup and add to taste)
- 2 tablespoons fish sauce
- 5 tablespoons low-sodium soy sauce
- 2 tablespoons dark brown sugar
- Aromatics & Seasoning
- 4 cloves garlic, minced or pressed
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes (optional)
- Protein & Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 yellow onion, diced
- 1 cup diagonally sliced carrots
- 1 red bell pepper, sliced
- 1 (8 oz) package sliced mushrooms
- 1 head broccoli, cut into florets
- Finishers
- 3 tablespoons lime juice
- Chopped cilantro, for garnish
- Chopped peanuts, for garnish
- Cooked brown rice or noodles, for serving
Instructions
1. In your greased slow cooker, whisk together the coconut milk, chicken broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes until smooth.
2. Add the chicken, onion, carrots, bell pepper, mushrooms, and broccoli. Stir gently to coat all ingredients.
3. Cover and cook on high for 3–4 hours or low for 6–8 hours, until the chicken is fully cooked and the vegetables are tender.
4. Remove the chicken, cut it into chunks or shred it, and stir it back into the soup.
5. Add lime juice and stir well. Taste and adjust seasoning—add salt, more curry paste, or red pepper flakes for heat.
6. Serve over brown rice or noodles, and garnish with chopped cilantro and peanuts.
Notes
For a vegetarian version, use tofu instead of chicken and replace fish sauce with soy sauce or coconut aminos.
Start with less curry paste if sensitive to spice, then adjust to taste.
This soup stores well and flavors deepen overnight—great for meal prep!
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg