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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
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.
Need a new stockpot?
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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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debra
What great flavors! I love Thai food and this soup looks terrific!
Jillian
Thanks, Debra!
Michelle De La Cerda
Jillian, this looks wonderful. Thai food is a favorite and this looks utterly delicious.
joylovefood
This soups sounds delicious! I love Thai flavors. Pinning!
heather
I have never heard of this soup and it looks amazing I have to try this one.
Emi Nakajima
I definitely got to try making the Slow Cooker Thai Chicken Soup looks fantastic.
Eileen Kelly
I’ve been a bit under the weather and needed a great pick me up soup. This was the ticket. The soup is loaded with flavor and so delicious.
Gail Montero
I’m all about Thai flavors so this comforting soup is right up my alley. Looks so good!
Jenn
This soup has crazy big flavors! I make this whenever someone is sick and they always love it! Love that I can make it in my slow cooker.
Noelle
The flavors in this is great! I loved it and so did my family, easy slow cooker recipe! Saved