Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup sliced mushrooms
- 1 cup chopped kale or spinach
Instructions
- Step 1: In a crock pot, add the boneless chicken thighs and pour in the chicken broth, ensuring the chicken is fully submerged.
- Step 2: Stir in the coconut milk and red curry paste until well combined, creating a rich and flavorful base for the soup.
- Step 3: Add in the fish sauce, lime juice, sliced mushrooms, and chopped kale or spinach. Mix everything together gently.
- Step 4: Set the crock pot on low and let it cook for about 6 to 8 hours, or on high for about 3 to 4 hours, until the chicken is cooked through and tender.
- Step 5: Once done, shred the chicken directly in the pot using two forks and stir to incorporate it back into the soup. Serve hot with fresh lime wedges if desired.
Notes
- For optimal storage, let the soup cool completely before transferring it to an airtight container; it can be refrigerated for up to 4 days or frozen for up to 3 months.
- When reheating, gently warm the soup on the stovetop over low heat, adding a splash of broth or water if it thickens too much during storage.
- For a delightful serving suggestion, garnish each bowl with fresh lime wedges and a sprinkle of chopped cilantro for an extra burst of flavor.
- As a chef's tip, consider marinating the chicken thighs in the lime juice and fish sauce for about 30 minutes before cooking to enhance the flavors even further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American