Description
Creamy, comforting, and bursting with Thai flavors, this slow cooker soup is perfect for a cozy night in. Ready in under 5 hours!
Ingredients
Units
Scale
- 1 1/2 tbsp freshly grated ginger
- 3 pods of minced garlic
- 3/4 cup (180 ml) of coconut milk
- 1 1/2 cups (360 ml) of chicken broth or water
- 1 tbsp brown sugar
- 1 1/2 tbsp (22 ml) Thai Red Curry paste (homemade or store bought)
- 1 lb (450 g) of boneless, skinless chicken thighs cut into pieces
- 3 medium carrots, sliced
- 2 tbsp (30 ml) fish sauce
- 1 1/2 tbsp (22 ml) peanut butter
To finish
- 3 oz (85 g) thin dry rice noodles
- 1 cup (240 ml) frozen peas
- Thinly sliced scallions
To garnish
- Chopped cilantro
- Freshly squeezed lime juice
- Sriracha to taste
- Freshly grated carrots
Instructions
- Place the ginger, garlic, coconut milk, broth or water, brown sugar, red curry paste and chicken thighs into the slow cooker.
- Add in the carrots, fish sauce and peanut butter and cook for 3 hours on high.
- Stir well. Add in the noodles , frozen peas and the scallions and cook for another 20 to 30 minutes.
- Serve in soup bowls with chopped cilantro, squeezed lime juice and sriracha to taste. Top with freshly grated carrots to taste.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 280