Description
A warm, creamy, and flavor-packed soup with coconut milk, chicken thighs, and a delightful kick from red curry paste.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 2 carrots, sliced
- 2 cups baby spinach
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons red curry paste
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the chicken thighs, coconut milk, chicken broth, onion, garlic, ginger, red bell pepper, and carrots.
- Stir in lime juice, fish sauce, brown sugar, and red curry paste.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
- Before serving, stir in the baby spinach and let it wilt in the hot broth.
- Garnish with fresh cilantro and additional lime juice if desired.
Notes
Use fresh, high-quality ingredients for the best flavor and texture. Adjust the spice level to your preference, and don’t forget to taste and season throughout the cooking process.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg