Description
A rich and creamy Thai-inspired soup featuring tender slow-cooked chicken, aromatic ginger, and coconut milk. Perfectly balanced with a hit of lime and fish sauce for an authentic taste.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium chicken broth
- 3 tbsp red curry paste
- 2 tbsp freshly grated ginger
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 tbsp cooking oil
Instructions
- Heat oil in a pan and sear chicken thighs for 3 minutes per side until golden brown.
- Place minced garlic and grated ginger at the bottom of the slow cooker.
- Whisk red curry paste into chicken broth and pour over the aromatics.
- Add the seared chicken thighs to the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in coconut milk during the last 30 minutes of cooking.
- Turn off heat and stir in fish sauce and fresh lime juice.
- Garnish with fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai-inspired