A rich and aromatic Thai soup featuring coconut milk, lemongrass, and tender chicken. Made easy in the slow cooker for deep, developed flavor.
Ingredients
- 1.5 lbs chicken thighs, boneless skinless
- 2 cans (13.5oz) full-fat coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, smashed
- 2 inch fresh ginger, sliced
- 1 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 whole limes, juiced
- 1 cup sliced mushrooms (optional)
Instructions
- Place chicken, broth, lemongrass, ginger, curry paste, fish sauce, and sugar in slow cooker.
- Cook on LOW for 6-7 hours.
- Stir in coconut milk and mushrooms. Cook on HIGH for 30 mins.
- Remove chicken, shred or chop, and return to pot.
- Remove lemongrass/ginger. Stir in lime juice right before serving.