Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 4 cups low sodium Chicken or Vegetable Broth
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 inch piece Fresh Ginger, peeled and thinly sliced
  • 2 medium Lemongrass stalks, trimmed, bruised, and cut into 2-inch segments
  • 1/4 cup Fresh Lime Juice (plus extra for finishing)
  • 3 tablespoons Fish Sauce (Nam Pla)
  • 1 tablespoon Brown Sugar or Palm Sugar
  • 2 to 3 tablespoons Thai style Red Curry Paste (adjust to taste)
  • 8 oz sliced Mushrooms (Cremini or Shiitake)
  • 4 Fresh Kaffir Lime Leaves, torn slightly
  • 1/2 cup chopped Fresh Cilantro (for garnish)
  • 1 to 2 Fresh Red Chillies, thinly sliced (for garnish)

Instructions:

  1. Cube the chicken. Peel and slice the ginger. Trim, bruise (smack firmly with the back of a knife), and chop the lemongrass into 2-inch segments.
  2. Place the cubed chicken, broth, full-fat coconut milk, sliced ginger, lemongrass segments, fish sauce, brown sugar, and red curry paste into the basin of the slow cooker. Stir thoroughly to ensure the curry paste is evenly distributed.
  3. Cover and cook on Low for 7–9 hours or on High for 4–6 hours, until the chicken is tender and easily shreds.
  4. About 30 minutes before serving, stir in the sliced mushrooms. Continue cooking until they are softened.
  5. Turn off the slow cooker. Stir in the fresh lime juice and the torn kaffir lime leaves. Cover and let the soup steep for 10 minutes to allow the final flavours to meld.
  6. Remove and discard the tough lemongrass stalks and kaffir lime leaves. Taste the broth and adjust seasoning if necessary (add more fish sauce for saltiness or lime juice for sourness).
  7. Ladle the Slow Cooker Thai Coconut Chicken Soup into bowls. Garnish generously with fresh cilantro and sliced fresh chilli before serving hot, preferably over steamed Jasmine rice.