Spice up your soup repertoire with this exotic Thai Chicken Soup Recipe. It is the perfect blend of fresh herbs and spices.
Ingredients:
2 medium carrots (chopped)
1 medium red bell pepper (chopped)
½ medium yellow onion (chopped)
2 inch piece of ginger (minced)
4 cloves garlic (minced)
4 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons soy sauce (gluten-free if needed)
1 tablespoon palm sugar (or brown sugar)
3 cups chicken stock
4 boneless, skinless chicken thighs
2 15-ounce cans coconut milk
1 lime (juiced)
8 ounces rice vermicelli (cooked according to package directions)
Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Directions:
Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir together. Cover and cook on low for 8-10 hours.
Remove the chicken thighs and shred them using two forks.
Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir. Let the coconut milk warm for 10-15 minutes before serving.
Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
Prep: 10minutes mins
Cook: 10hours hrs.
Total: 10hours hrs. 10minutes mins
Thai Chicken Soup Recipe
Ingredients
- 2 medium carrots chopped
- 1 medium red bell pepper chopped
- ½ medium yellow onion chopped
- 2- inch piece of ginger minced
- 4 cloves garlic minced
- 4 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce gluten-free if needed
- 1 tablespoon palm sugar or brown sugar
- 3 cups chicken stock
- 4 boneless skinless chicken thighs
- 2 15- ounce cans coconut milk
- 1 lime juiced
- 8 ounces rice vermicelli cooked according to package directions
- Optional toppings: lime wedges sauteed mushrooms, cilantro, cherry tomatoes, black pepper
Instructions
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your slow cooker and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred them using two forks.
- Return the chicken to the slow cooker, add the coconut milk and lime juice, and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
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