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.
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.