February 15th, 2015

Slow Cooker Thai Curry Soup

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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.

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


Ingredients

  • 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

Optional toppings

  • Diced red peppers
  • Chopped peanuts
  • Sliced green onion
  • Chopped fresh cilantro
  • Lime wedges

Instructions

  1. 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.
  2. Cover and cook on low for 6-8 hours. Just before serving, stir in the cilantro and lime juice.
  3. Place cooked white rice in bowls and ladle the soup over top. Stir in desired optional toppings.
2 reviews

Who Dished It Up First: Adapted from Foodie Crush

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Comments

  1. I love coconut curries the best too. This one is perfect. Just put it all in the slow cooker and go line dancing instead of chopping and cooking all afternoon….what a lazy cook I am! My family will love it. Thank you Danelle.

  2. Speechless. Absolutely speechless. My entire family. Speechless. They were too busy devouring this dish. I will NEVER order this at a restaurant again.

  3. I have made this soup twice already and can’t wait to make it again! It’s easy and delicious. The heat is perfect and I love the crunch of the fresh veggies and peanuts added at the end.

  4. Did I cook mine too long? It looks curdled…..still tastes good, but I feel like the water and milk separated.

    • I think the coconut milk and especially the peanut butter just kind of make it look that way sometimes Heather. Unless it really is curdled, or has big lumps, I don’t think it’s a problem. Whisking the milk, peanut butter and broth together really well before adding it to the slow cooker might help.

  5. Have you tried this without the peanut butter? I have a kid allergic to peanuts but I LOVE thai food. I’m going to try it but would you suggest substituting something else for the peanut butter?

 

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