Thai Chicken Soup Recipe
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
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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