Description
A cozy, Southeast-inspired soup — rich coconut, fragrant curry, bright lime and tender shredded chicken all come together in the slow cooker for an easy, comforting meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups chicken stock
- 1 (14 oz) can coconut milk
- 2 tbsp red curry paste (adjust to taste)
- 1 tbsp fish sauce (or tamari/soy sauce)
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 red bell pepper, thinly sliced
- Juice of 1 lime
- Handful of fresh cilantro leaves, chopped, for serving
Instructions
- Place the raw chicken in the insert of your slow cooker.
- Pour in the chicken stock and coconut milk. Add the red curry paste and fish sauce, then stir so the paste starts to dissolve into the liquid.
- Add the chopped onion, garlic and red pepper on top. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken can be shredded easily.
- Remove the chicken to a cutting board, shred with two forks, then return the meat to the soup and stir.
- Squeeze in the lime juice, taste and adjust seasoning if needed (more fish sauce for salt, more lime for brightness).
- Ladle into bowls and finish with chopped cilantro.
Notes
- Quick tips
- Use chicken thighs for a richer, more forgiving result.
- If you prefer more texture, add snap peas or baby bok choy during the last 30 minutes.
- Want it thinner? Add a splash more stock. Too thin? Simmer uncovered for 10–15 minutes to reduce.
- Storage
- Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove, adding a little stock or water if the coconut thickens. You can also freeze portions for up to 3 months.