Crock-Pot® Thai Red Curry Soup
Savor the flavor of this Crock-Pot® Thai Red Curry Soup with many complex layers of spicy heat, sweetness, salty umami, and a rich, creamy coconut broth.
Disclosure: This post is a sponsored post on behalf of Crock-Pot®. As always, all opinions are my own.
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Warm, aromatic, soul-soothing Crock-Pot® Thai Red Curry Soup is packed with tender shredded chicken, comforting noodles, and is bursting with this spicy, umami flavored coconut broth. This soup can sound like an art, but most definitely will leave you craving more.
Why You Will Love This Thai Red Curry Soup
Thai Red Curry Soup is a balanced blend of spicy, sweet, and savory flavors. The rich coconut milk base gives this soup a velvety texture, while the red curry paste infuses it with a depth of heat. The addition of chicken and noodles makes it a wholesome and hearty comforting meal.
Ingredient Notes
Vegetables – Onion, red bell pepper, carrot, garlic, and ginger. Lemongrass paste would be another great addition to add a bright lemony aroma.
Chicken broth – Use a high-quality chicken broth or stock to get the most flavorful base for the soup. If you prefer a lighter option, go for a low-sodium variety.
Sauces and paste – Soy sauce, fish sauce, and Thai red curry paste are the main flavor vehicles for this rich umami broth. Thai red curry paste can be found in the International aisle of the grocery store and some carry different levels of heat in paste. I always add a little at first and add more if I feel it needs more heat.
Brown sugar – A bit of brown sugar adds subtle sweetness but feel free to use other sweeteners of choice, such as cane sugar, coconut sugar, honey, or maple syrup.
Chicken breasts – Thinly sliced to about 1/8- 1/4 inch thick. They cook rather quickly when they are sliced thinly so the soup comes together in a pinch. Alternatively, you can use chicken thighs, slice them just as thin.
Rice noodles – Any noddles can be used for this Thai red curry soup but my personal favorite are vermicelli noodle or rice noodles because they are fine and somewhat stringy. Noodles cook very quickly so it’s important to watch them and check for doneness after a few minutes of placing them into the Crock-Pot®.
Coconut milk – Coconut milk imparts a mildly sweet and creamy note that adds depth and richness to soups, curries, and more!
Toppings – Green onions, cilantro, and lime.
How To Make Thai Red Curry Soup In The Crock-Pot®
Place all of the ingredients into Crock-Pot® except the noddles, coconut milk, lime, cilantro, and green onions. Cook on LOW or HIGH heat, according to preference.
Add the coconut milk and the noodles. Stir and cook for a few more minutes until noodles are done.
Pour into serving bowls and top with fresh cilantro, green onions, and lime wedges.
FAQs:
1. Can I use other proteins besides chicken?
Absolutely! Shrimp, tofu, or even a mix of various proteins work well in this recipe. Next time I’m making this soup, I’ll be using shrimp. 🙂
2. Is Thai red curry paste too spicy?
The spice level can be adjusted by reducing the amount of red curry paste. If you’re concerned that the soup will be too spicy for your preference, start with less and add more to taste.
3. Can I make this soup on the stovetop?
The soup can be adapted for stovetop cooking simply by simmering the ingredients in a stock pot, however, I highly recommend and LOVE using my Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide for this soup. This Crock-Pot® allows me to prepare my soup and other meals in advance. So when dinner or lunch time rolls around, it’s on the table in a pinch. With January being National Slow Cooking Month, I’m in full cozy Crock-Pot® mode.
Here is a LINK to the one I LOVE: Crock-Pot® Programmable 7-Quart Cook & Carry Slow Cooker with Sous Vide
If you love this soup, I bet you’ll love these too!:
Roasted Tomato Soup With Grilled Cheese Sandwiches
Butternut Squash Soup With Cheddar Bacon Crostini
Tomato And Basil Tortellini Soup
If you make this Crock-Pot® Thai Red Curry Soup, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Crock-Pot® Thai Red Curry Soup
Ingredients
- 1 yellow onion finely chopped
- 1 red bell pepper thinly sliced
- 1 carrot thinly sliced
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced
- 4 cups chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons red curry paste add 1 to 2 more tablespoons if you prefer it with extra heat
- 2 teaspoons brown sugar
- 2 chicken breasts (weighing about 1.25-1.5 pounds) thinly sliced
- 4 ounces rice noodles
- 2 (15 ounce) cans coconut milk
- 1 lime sliced into wedges
- handful fresh cilantro leaves chopped
- 2 green onions sliced
Instructions
- Add the onion, bell pepper, carrot, ginger, garlic, chicken broth, soy sauce, fish sauce, red curry paste, brown sugar, and chicken to the bowl of the Crock-Pot®. Stir to combine. Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, until chicken is cooked though.
- Add the coconut milk and noodles to the Crock-Pot®, stir to combine. Cook for 10-15 minutes, until noodles are cooked though. Carefully watch the noodles so they do not over cook.
- Serve with lime wedges, cilantro, and green onions.
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