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Crock-Pot® Thai Red Curry Soup
Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
 

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.

Course: Main Course, Soup
Cuisine: Thai
Keyword: Crock Pot, Crock-Pot® soup, Crock-Pot® Thai Red Curry Soup, January Slow Cooker Month, National Slow Cooker Month, Soup, Soup Season, Thai Red Curry Soup
Servings: 6
Author: Feta Topalu
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

  1. 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.

  2. 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.

  3. Serve with lime wedges, cilantro, and green onions.