When my honey woke up yesterday morning with a nasty head cold, I knew it was time to break out the crock pot and make some curry based soup to help clear up his sinuses.
Even if you're not sick, this flavorful, Thai curry inspired recipe is sure to warm you up on a chilly day!
Enjoy!
Slow-cooker Thai Curry Soup
The beauty of this recipe is that it's completely customizable and almost 100% fool-proof! If you already have a favorite curry recipe, you can adapt that, too, which is what I did!
Ingredients
2 tablespoons of red curry paste
2 cans of coconut milk (usually between 12-14 oz. per can)
2 cups of stock (I like to use either garden vegetable or low-sodium chicken)
2 tablespoons of fish sauce
2 tablespoons of brown sugar
2 tablespoons of peanut butter (or if you have it, Thai peanut sauce)
1 1/2- 2 lbs of chicken breasts or seitan, cut into bite size pieces
1 red bell pepper, seeded and chopped
1/2 large onion, diced
1 tablespoon of freshly minced ginger
2 6-inch stalks of lemongrass
1/2 lb. of white mushrooms, cleaned and sliced
1-2 teaspoons of siracha or red chili sauce, to taste (optional)
1 cup of frozen peas
1 tablespoon of lime juice
White or jasmine rice (optional)
Instructions
1. Mix the curry paste, coconut milk, stock, fish sauce, brown sugar and peanut butter in a 4-6 quart slow cooker. Use a whisk to blend the ingredients thoroughly. Add the chicken, pepper, onion, ginger, mushrooms and siracha. Lastly, bruise the lemongrass stalks by bending them in 3 or 4 places to release the aroma and flavor, and add to the pot. Cover and cook on high for 4 hours.
2. Add the peas and cook for another 15-30 minutes. Cook rice while waiting.
3. Finally, stir in the lime juice and then serve with or without rice.
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