Description
A rich and aromatic Thai-inspired chicken soup made in a slow cooker. It blends savory fish sauce, zesty lemongrass, and creamy coconut milk for a bold flavor profile.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups chicken broth
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp freshly grated ginger
- 2 stalks lemongrass, bruised
- 2 tbsp lime juice
- Fresh cilantro and green onions for garnish
Instructions
- Sauté red curry paste and grated ginger in a small pan for 2 minutes until fragrant.
- Place chicken thighs in the bottom of the crockpot.
- Stir chicken broth and fish sauce together and pour over the chicken.
- Add the sautéed paste/ginger mixture and the bruised lemongrass stalks to the pot.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Stir in the coconut milk during the last 30 minutes of cooking.
- Remove lemongrass stalks and stir in fresh lime juice just before serving.