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Slow Cooker Thai Chicken Soup

This Slow Cooker Thai Chicken Soup is the last soup that I’m sharing for #SouperJanuary. This is a fabulous soup that is made easily in the slow cooker. If you love Thai flavors (like I do), you’ll love this sweet, sour, and slightly spicy flavor combination!

Cook’s Note for Slow Cooker Thai Chicken Soup:

*In this recipe you’re asked to use just the bottom 5 inches of two lemongrass stalks, and to bruise them. Use the back of a large chef’s knife to bruise the entire length of the 5-inch stalk (see pictures below in the GIF).

*I used my absolute favorite slow cooker of ALL TIME to make this soup. It’s a real work horse in my kitchen, and I love it for these reasons:

1- It’s HUGE, you won’t have a problem making large recipes in this slow cooker!

2- It has a timer, and even delayed time settings.

3- I love that it automatically goes to warm once it’s done cooking.

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Slow Cooker Thai Chicken Soup #SouperJanuary

A delicious Thai-style soup with sweet and sour flavors; made in the slow cooker for busy weeknight meals!

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Course: Soup

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 6

Author: Adapted from Slow Cooker Revolution

Ingredients

• 2 medium yellow onions minced
• 6 large garlic cloves minced
• 2 Tablespoons freshly grated ginger
• 1 Tablespoon vegetable oil
• 4 cups low-sodium chicken broth
• 2 14-ounce cans coconut milk
• 2 stalks lemon grass bottom 5 inches only, bruised (see pictures above)
• 2 large carrots peeled and sliced 1/4 inch thick
• 3 Tablespoons fish sauce divided
• 10 cilantro stems tied together with twine
• 1 1/2 pounds boneless skinless chicken thighs, trimmed
• 8 ounces white mushrooms; washed trimmed, and sliced thin
• 3 Tablespoons lime juice
• 1 Tablespoon sugar
• 1 Tablespoon Thai red curry paste
• Garnishes:
• fresh cilantro leaves
• green onions sliced thin
• lime wedges

Instructions

• In a medium heat-proof bowl, microwave onions, garlic, ginger, and oil. Cook for 5 minutes, stirring occasionally, until the onions are softened.
• In the slow cooker add the broth, 1 can of coconut milk, lemon grass, carrots, 1 tablespoon fish sauce, and cilantro stems. Give it a quick stir, then add the chicken to the pot, nestling it into place. Cover and cook on low until the chicken is tender, about 4-6 hours.
• Transfer chicken to cutting board, and let it cool slightly before shredding with 2 forks. Let the soup sit for 5 minutes, then remove the fat from the surface. Remove lemon grass and cilantro and discard.
• Stir in the mushrooms, cover and cook on high until mushrooms are tender, 10-15 minutes. Microwave the remaining can of coconut milk in a small bowl until warm, about 1-2 minutes. Add it to the pot along with the remaining 2 tablespoons of fish sauce, lime juice, sugar, and curry paste.
• Add the shredded chicken and let it heat through, about 5 minutes. Season with salt and pepper and serve with garnishes.

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Hungry for more soup recipes?

Check out other recipes in my #SouperJanuary blog series!

Creamy Chicken Curry Soup (and my curry story)

Restaurant-Style Black Bean Soup

Sausage & Butter Bean Soup

Outback Steakhouse Walkabout Soup Copycat Recipe

Olive Garden Chicken & Gnocchi Soup

Easy Chipotle Chicken Tortilla Soup

Roasted Cauliflower Soup

Creamy Vegetable Soup

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