I love curry pretty much any way you can make it. My family doesn’t always feel the way I do though. So if I can make a curry inspired dish that they all love, it’s a big win for me! And they all loved this Slow Cooker Thai Curry Soup.
In fact, I think everyone went back for seconds. This soup has a coconut milk base (my favorite kind of curry) and a subtle curry flavor with a hint of fresh ginger.
Best of all, you just put everything in the slow cooker and walk away. I think the key for my family was serving up some of the ingredients as toppings, rather than putting them right in the soup.
That way, no one turned up their noses at the peanuts/peppers/green onions–they could take them or leave them.
Served over rice with a splash of lime juice, this is a warm and hearty meal that is going to be making a regular appearance on my menu.
Slow Cooker Thai Curry Soup
- 2 (12 oz.) cans coconut milk
- 2 cups chicken stock
- 3 tablespoons red curry paste
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 5-6 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 small onion, diced
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8-1/4 teaspoon cayenne pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Cooked white rice
- Diced red peppers
- Chopped peanuts
- Sliced green onion
- Chopped fresh cilantro
- Lime wedges
- Lightly grease the bowl of a slow cooker. Add the coconut milk, chicken stock, curry paste, brown sugar, peanut butter, cubed chicken, onion, ginger, salt, pepper and cayenne. Stir to combine.
- Cover and cook on low for 6-8 hours. Just before serving, stir in the cilantro and lime juice.
- Place cooked white rice in bowls and ladle the soup over top. Stir in desired optional toppings.
Who Dished It Up First: Adapted from Foodie Crush