Slow Cooker Thai Coconut Chicken Soup Recipes

SLOW COOKER THAI CHICKEN SOUP

Steps:

• Whisk together coconut milk, broth, peanut butter, curry paste, fish sauce, soy sauce, brown sugar, garlic, ginger, and red pepper flakes in greased crockpot.
• Add in chicken breasts, onion, carrots, pepper, mushrooms, and broccoli.
• Stir to combine.
• Cover and cook on HIGH for 3-4 hours or LOW 6-8 hours.
• Remove chicken and cut into chunks.
• Stir back into soup.
• Stir in lime juice.
• Taste and re-season with salt, more curry paste, red pepper flakes, if necessary.
• Serve over brown rice or noodles and garnish with cilantro and peanuts.

SLOW-COOKER THAI COCONUT CHICKEN SOUP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
• Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

SLOW COOKER COCONUT MILK-GINGER CHICKEN

Steps:

• In slow cooker pot, combine coconut milk, water, tomato paste, fish sauce (or soy sauce), garlic, ginger, sugar, cayenne pepper, salt. Using a whisk, gently combine all ingredients together well to dissolve the tomato paste.Add chicken, potatoes and carrots.
• Cook on High for 4-5 hours. Stir about 2 times during cooking. Depending on how thick you cut your potatoes and carrots, cooking time will vary. After about the 3rd hour, pierce the chicken, potatoes and carrots to check for tenderness.
• Serve with rice, pasta, noodles or bread for dipping.

SLOW COOKER THAI CHICKEN AND BUTTERNUT SOUP

Steps:

• Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker.
• Stir to combine (this won't be perfect since the curry paste will dissolve as it heats up, but give it a good start).
• Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
• Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
• Using an immersion blender, puree the squash and broth mixture until very smooth. (If you don't have an immersion blender, let the soup cool a bit and, working in batches, puree in a food processor or blender until smooth).
• Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
• Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.
• Garnish with peanuts or cashews, if desired.

SLOW COOKER COCONUT CURRY CHICKEN SOUP

Steps:

• Prep and chop vegetables and set aside.
• Add 14 oz of coconut milk, green curry paste, and ginger to a slow cooker and whisk to break up the curry paste and ginger.
• Add chicken broth, chicken breasts, and chopped vegetables, cover, and cook on high heat for 4 hours or low for 7-8 hours, or however long until the chicken is fully cooked (internal temp reaching at least 165°F).
• Remove chicken breasts from the slow cooker and shred. You can use two forks for shredding (the chicken will be very tender), or you can add the breasts to the bowl of a stand mixer and use the paddle attachment to quickly shred it all. Add shredded chicken back to the slow cooker.
• You can serve the soup at this point, or if you prefer a creamier soup, add an extra cup or so of coconut milk and stir everything to combine. Garnish with fresh basil or cilantro (if you want).

SLOW COOKER CHICKEN COCONUT SOUP

Steps:

• Whisk broth, coconut milk, maple syrup, fish sauce, lime zest and juice, garlic, hot chili and salt in the insert of a large slow cooker. Add ginger and chicken thighs. Add bell pepper and mushrooms on top. Cover and cook on low for 7 1/2 hours.
• Remove 2 pieces of ginger. Stir in Napa cabbage and scallions. Break cellophane noodles into two pieces and submerge into liquid as much as possible. Continue cooking on low for 30 more minutes.
• Stir to combine, breaking up large chunks of chicken. Stir in cilantro and basil. Serve hot.