As Made by Claire on February 5, 2024!
This Thai recipe is a definite crowd pleaser. Of course, I had to adapt it from the original recipe. The result is a richly flavorful (not too spicy) and very satisfying soup. Perfect for a cold winter day! Requires 1 hour of chopping and prepping, and at least 2 hours in the crock pot.
Ingredients
- 2 cans whole fat coconut milk or coconut cream
- 3 cups homemade chicken broth
- 1/2 cup all natural peanut butter (the runny kind with no added sugar or salt)
- 2 tsp Red Curry paste
- 1 tbsp fish sauce
- 5 tbsp Tamari (gluten free, low sodium soy sauce)
- 2 tbsp coconut sugar
- 1 large clove of garlic, minced
- 1 tsp ground ginger
- 1 lb. chicken thighs, chopped in bite-size pieces
- 1/4 yellow onion, diced
- 1 small bunch carrots, peeled and diagonally sliced
- 1 red bell pepper, thinly sliced
- 1 package (8 oz) white mushrooms, rinsed and sliced
- 1 head of broccoli, cut into florets
- A dash of pepper
I don’t think I added any sea salt. Especially if you’re not using a low-sodium Tamari, I don’t think you would need it. You could add more Red Curry paste or a sprinkle of red chile flakes if you want it more spicy.
Just before serving, you will need to add:
- Juice of 2 limes
- 1/2 cup chopped cilantro leaves
Directions
Start by rinsing, peeling, and chopping all the vegetables and setting them aside in bowls until the prep work is done.
Put the carrots, onions, and red pepper on a pan and roast them at 400 degrees for about 20 minutes until the edges of the onions are turning brown.
Meanwhile, add the coconut milk, bone broth, and peanut butter to the crock pot and turn to High. Stir occasionally.
Rinse and dry the mushrooms and put them in the crock pot. Also add the Tamari, fish sauce, coconut sugar, and the red curry paste.
When the roasted veggies are done, transfer them to the crock pot.
Arrange the chicken pieces on the pan and let them cook at 325 degrees for about 25 minutes. They might not be 100% done but that’s ok because they will still have cooking time in the soup.
While the chicken is cooking, you can clean up the mess and put everything away.
When the chicken is done, transfer it to the crock pot. And add in the garlic and ginger.
Allow it to cook on High for 2 hours. If you have more time, then at this point turn the crock pot to Low. And cover it so the moisture doesn’t evaporate out.
When it’s time for lunch, add the chopped cilantro and fresh lime juice, and stir everything up. Ready for serving!
This delicious recipe is so easy! Enjoy!
And check here for more Asian-style meals!