

- 2 tablespoons vegetable oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons grated ginger
- 8 ounces sliced white button mushrooms
- 2 cups shredded chicken
- 1 tablespoon red Thai curry paste
- 4 cups chicken broth
- 2 14 ounce cans full-fat coconut milk
- 2 tablespoons lime juice
- 4 scallions diced (green parts only)
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Chop the onions, garlic, and mushrooms, and grate the ginger. Transfer all to a resealable bag or container.
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Shred the chicken, or pull form a rotisserie-cooked bird, and transfer to a resealable bag or container.
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Dice the scallions and transfer to a resealable bag or container
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Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, ginger, and mushrooms.
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Stir to cook, then add the chicken and remaining ingredients.
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Stir to mix, then bring to a boil.
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Lower heat to a simmer and cook 15-20 minutes.
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Top with diced scallions before serving.
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Add the ingredient to the slow cooker and stir to cook.
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Secure the lid and cook 1-2 hours on low.
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Serve topped with green onions.
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Heat the oil in a large pot over medium heat until shimmering, then add the onions, garlic, and ginger.
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Stir to mix, and let cook until the garlic has lightened in color and turned fragrant, about 2 minutes.
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Add the mushrooms, chicken, and Thai red curry paste and stir to mix.
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Add the liquid ingredients and bring to a boil, then lower to a simmer.
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Let cook 15-20 minutes.
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Top with diced scallions before serving.
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Add the ingredients, except for the green onions, to the slow cooker and stir to combine.
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Secure the lid and cook 1-2 hours on low.
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Serve topped with the green onions.
This soup is similar to a soup I order all the time from my favorite Thai restaurant. It’s simple, comforting, and has a bright mix of flavors. This soup can easily be made in the slow cooker or on the stovetop, especially if you’re using pre-cooked chicken. You can cook the chicken separately, or peel it off a rotisserie chicken (my favorite way!).
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