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Slow Cooker Thai Curry Soup

Slow Cooker Thai Curry Soup

The ultimate comfort food, this Slow Cooker Thai Curry Soup is creamy, flavorful, and easy to make for a satisfying weeknight dinner. Packed with wholesome ingredients, it’s a delicious way to warm up on a chilly evening. Perfect for families, this recipe is sure to become a favorite!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons red curry paste
  • 24 ounces coconut milk
  • 2 cups chicken stock low-sodium
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • 2 tablespoons peanut butter creamy
  • 4 boneless and skinless chicken breasts chopped into thin slices
  • 1 red bell pepper thinly sliced
  • 1 jalapeno pepper seeded and minced
  • 1 onion thinly sliced
  • 1 cup bean sprouts
  • 1 tablespoon ginger fresh, minced
  • 1 cup peas frozen (thawed)
  • 1 cup corn frozen (thawed)
  • 1 tablespoon lime juice
  • cilantro for garnish

Equipment

  • Slow Cooker
  • Chef's Knife
  • Mixing Bowl
  • Wooden Spoon

Method
 

  1. Start by mixing the red curry paste, coconut milk, chicken stock, fish sauce, honey, and peanut butter in a bowl. This mixture will form the base of your soup, so stir well until everything is combined.
  2. Once mixed, pour this flavorful base into your slow cooker. The slow cooker will allow these ingredients to meld beautifully as they cook.
  3. Next, add the remaining ingredients to the slow cooker, except for the lime juice. This includes the chicken, red bell pepper, jalapeno, onion, bean sprouts, ginger, peas, and corn. Stir everything together, ensuring the vegetables are coated with the sauce.
  4. Cover the slow cooker with the lid and set it to cook. You have the option to cook on low for five to six hours or on high for three to four hours. The longer you cook it, the more the flavors will intensify.
  5. As it cooks, the aroma will fill your kitchen, making it hard to resist. Check occasionally to see how the chicken is cooking. It should be tender and easy to shred.
  6. When there’s about 30 minutes left, taste the soup and adjust any seasonings if needed. You can add more fish sauce for saltiness, more honey for sweetness, or even a bit more curry paste for extra heat.
  7. Once the cooking time is complete, gently stir in the lime juice. This ingredient brightens up the flavors and gives the soup a fresh finish.
  8. Finally, serve the soup hot, garnished with fresh cilantro. The cilantro adds a lovely pop of color and flavor.
  9. Enjoy your delicious Slow Cooker Thai Curry Soup with a side of rice or crusty bread to soak up every last drop.

Notes

Here are some tips for getting the best out of your Slow Cooker Thai Curry Soup: Storage: This soup stores well in the refrigerator for up to three days. Just be sure to let it cool completely before transferring it to an airtight container.
Freezing: The soup can be frozen for up to three months. When reheating, add a splash of water or coconut milk to loosen it up.
Garnishes: Don't skip on garnishes! They can elevate the dish, adding fresh flavors and visual appeal.
Serving Suggestions: Serve with a side of rice or crusty bread for a complete meal, allowing everyone to enjoy the rich broth.
Additional Herbs: Try adding fresh herbs like basil or mint for a different flavor profile.