Slow-Cooker Thai Chicken and Coconut Soup
By Meaghen WalshPublished on October 15, 2019
Time
4 to 5 hours on low
Yield
Serves 6 to 8
Slow cooker size
5 to 7 quarts
Ingredients
2 onions, chopped fine6 garlic cloves, minced2 tablespoons grated fresh ginger 2 tablespoons vegetable oil 4 cups chicken broth 2 (13.5-ounce) cans coconut milk 2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife2 carrots, peeled and sliced ¼ inch thick3 tablespoons fish sauce, plus extra for seasoning10 sprigs fresh cilantro, plus leaves for serving1 ½ pounds boneless, skinless chicken thighs, trimmedSalt and pepper 8 ounces white mushrooms, trimmed and sliced thin3 tablespoons lime juice, plus lime wedges for serving1 tablespoon sugar 2 teaspoons Thai red curry paste 2 scallions, sliced thin
Instructions
- Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, 1 can coconut milk, lemongrass, carrots, 1 tablespoon fish sauce, and cilantro sprigs. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Discard lemongrass and cilantro sprigs.
- Stir mushrooms into soup, cover, and cook on high until tender, 10 to 15 minutes. Meanwhile, microwave remaining 1 can coconut milk, remaining 2 tablespoons fish sauce, lime juice, sugar, and curry paste in bowl, whisking occasionally, until hot, about 3 minutes. Stir hot coconut milk mixture and chicken into soup and let sit until heated through, about 5 minutes. Season with extra fish sauce to taste. Serve, passing cilantro leaves, lime wedges, and scallions separately.
Time
4 to 5 hours on lowYield
Serves 6 to 8Slow cooker size
5 to 7 quartsIngredients
2 onions, chopped fine
6 garlic cloves, minced
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
4 cups chicken broth
2 (13.5-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
2 carrots, peeled and sliced ¼ inch thick
3 tablespoons fish sauce, plus extra for seasoning
10 sprigs fresh cilantro, plus leaves for serving
1 ½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons lime juice, plus lime wedges for serving
1 tablespoon sugar
2 teaspoons Thai red curry paste
2 scallions, sliced thin
Ingredients
2 onions, chopped fine
6 garlic cloves, minced
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
4 cups chicken broth
2 (13.5-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
2 carrots, peeled and sliced ¼ inch thick
3 tablespoons fish sauce, plus extra for seasoning
10 sprigs fresh cilantro, plus leaves for serving
1 ½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons lime juice, plus lime wedges for serving
1 tablespoon sugar
2 teaspoons Thai red curry paste
2 scallions, sliced thin
Ingredients
2 onions, chopped fine
6 garlic cloves, minced
2 tablespoons grated fresh ginger
2 tablespoons vegetable oil
4 cups chicken broth
2 (13.5-ounce) cans coconut milk
2 lemongrass stalks, trimmed to bottom 6 inches and bruised with back of knife
2 carrots, peeled and sliced ¼ inch thick
3 tablespoons fish sauce, plus extra for seasoning
10 sprigs fresh cilantro, plus leaves for serving
1 ½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons lime juice, plus lime wedges for serving
1 tablespoon sugar
2 teaspoons Thai red curry paste
2 scallions, sliced thin
Why This Recipe Works
For this slow-cooker recipe, we were inspired by tom kha gai, a Thai chicken soup that is famous for its balance of sweet, spicy, and sour flavors. Though recipes for this soup usually call for ingredients such as galangal, makrut lime leaves, and bird chiles, we swapped them out for ginger, limes, and Thai red curry paste, which are available in most supermarkets. Adding some of the coconut milk to the soup just before serving (warmed, so it didn't cool off the soup) helped deepen the sweet coconut flavor.
Instructions
- Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in broth, 1 can coconut milk, lemongrass, carrots, 1 tablespoon fish sauce, and cilantro sprigs. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks. Discard lemongrass and cilantro sprigs.
- Stir mushrooms into soup, cover, and cook on high until tender, 10 to 15 minutes. Meanwhile, microwave remaining 1 can coconut milk, remaining 2 tablespoons fish sauce, lime juice, sugar, and curry paste in bowl, whisking occasionally, until hot, about 3 minutes. Stir hot coconut milk mixture and chicken into soup and let sit until heated through, about 5 minutes. Season with extra fish sauce to taste. Serve, passing cilantro leaves, lime wedges, and scallions separately.
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