I’ve never been one to use a slow cooker very much, the only time I really ever reached for it was when making pot roast. I always thought preparing meals in the slow cooker was boring since there wasn’t much cooking involved. I know, you’re thinking, “that’s exactly why I use the slow cooker!” But, I love to cook, and just throwing some ingredients into a slow cooker and letting it do the work for me seemed, well, not much fun.
I’ve recently come to my senses and have embraced the slow cooker trend. Why? Because I can throw some ingredients in a pot, turn it on, and come home to a delicious meal! I don’t know what my problem was before, but I’m now on the hunt for delicious slow cooker recipes. Last week was a tasty beef stew, and up this week is a wonderful Thai chicken soup.
I really love the flavors of Thai cooking, and if you’re new to it, this is a great introductory recipe. Don’t be put off by the peanut butter and fish sauce in here, they are classic Thai flavors that really make this soup something special. The red curry paste has a lot of spice to it, but the peanut butter and coconut milk balance it out beautifully. So, even non-spice lovers will enjoy this one!
I like to serve this soup with brown rice and add it in to each individual serving. It adds a nice texture and heartiness to the soup, but of course you could eat the soup as is if you’d prefer.
I love the color and sweetness from the red pepper, and I’m sure I’ve mentioned my love of peas before? The peas add a great pop of color and just look beautiful floating around in the broth. However, you can change it up by adding different vegetables – carrots, broccoli, potatoes, or even make it completely vegetarian by omitting the chicken and using vegetable stock in place of chicken stock.
Do you have any favorite slow cooker recipes? If so, please share!
Serves: 6 Prep Time: 10 Minutes Cook Time: 8 Hours
Slow Cooker Thai Chicken Soup
This take on chicken soup is a great way to add variety to your weeknight meals. The flavor combo is awesome here, so don’t be put off by the fish sauce and peanut butter – they make the dish!
2 Tablespoons Red Curry Paste
2 (12 oz.) Cans of Light Coconut Milk
2 Cups Chicken Stock
2 Tablespoons Fish Sauce
2 Tablespoons Brown Sugar
2 Tablespoons Peanut Butter
3 Chicken Breasts, cut into large cubes
2 Red Bell Pepper, seeded and sliced into thin slices
1 Onion, thinly sliced
1 Tablespoon Fresh Ginger, minced
1 ½ Cup Frozen Peas
Fresh Lime Juice, from one lime
Cilantro, for garnish
Cooked Brown Rice, for serving
In your slow cooker, whisk together the curry paste, coconut milk, chicken stock, fish sauce, brown sugar, and peanut butter. Add in the chicken, bell pepper, onion, and ginger. Cover and cook on the low heat setting for 8 hours. About 10 minutes before you’re ready to eat, add in the frozen peas and lime juice. Garnish with cilantro and lime slices if desired and serve with cooked brown rice.