Slow Cooker Thai Chicken Soup

Slow Cooker Thai Chicken Soup

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November 4, 2014

  • Makes: Serves 6.


1 leftover meaty roasted chicken carcass

a few thin slices of fresh ginger

big pinch of salt

1 14 oz. (398 mL) can coconut milk

2 Tbsp. brown sugar

1-2 Tbsp. Thai curry paste

2 Tbsp. fish sauce

2 Tbsp. peanut butter

1/4 small purple onion, thinly sliced

1/4 red pepper, seeded and thinly sliced

a few sliced mushrooms

1/3 cup chopped fresh cilantro, plus extra for garnish

1 lime


1Place the chicken in the slow cooker and cover with water. Add the ginger and some salt, cover and cook on low heat for 4-6 hours.

2Pour the stock through a colander or sieve into a bowl and once it's cool enough to handle, pull any meat off the bones. Return the stock and meat to the pot and add the coconut milk, brown sugar, curry paste, fish sauce, peanut butter, onion, red pepper, mushrooms and cilantro. Stir, cover and let sit for about 15 minutes, or until the veggies have softened and everything has heated through.

3Cut the lime in half and squeeze the juice of half into the soup. Cut the other half into wedges to serve alongside. Serve the soup hot, topped with extra cilantro.


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