Print

Slow Cooker Chicken Thai Soup

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Course Soup
Cuisine Thai
Keyword slow cooker
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 6
Calories 266 kcal

Ingredients

  • 2 tablespoons red curry paste
  • 2-12 ounce cans of coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1 1/2 pounds chicken breasts cut into 1 1/2 inch pieces
  • 1 red bell pepper seeded and sliced into 1/4 inch slices
  • 1 onion thinly sliced
  • 1 heaping tablespoon fresh ginger minced
  • 1 cup frozen peas thawed
  • 1 tablespoon lime juice
  • cilantro (for garnish)
  • cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.

  2. Cover and cook on high for 4 hours.

  3. Add in the peas and cook for 30 minutes longer.

  4. Stir in lime juice and serve with cilantro and white rice.

Nutrition Facts
Slow Cooker Chicken Thai Soup
Amount Per Serving
Calories 266 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Cholesterol 75mg25%
Sodium 747mg32%
Potassium 704mg20%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 9g10%
Protein 30g60%
Vitamin A 1627IU33%
Vitamin C 39mg47%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.