Spicy Slow Cooker Thai Chicken Rice Soup

This Slow Cooker Thai Chicken Rice Soup recipe comes with a warning. If you are not careful with the brand of Thai red curry paste then it will knock your socks off after one sip. How do I know this? I made this soup for friends. They had just got off a transatlantic flight and nothing is better than a nice bowl of soup. Usually this is the case. We were all crying from the spice. Even my son who can drink hot sauce was like, “Mom, holy cow this is hot.”

Let’s sort out the whole red curry paste situation. Due to the amounts of curry I made, I buy my curry pastes at the Asian grocery store. It is cheaper and much larger than the tiny bottles of Taste of Thai Red Curry Paste in the grocery store. And that’s where the fault in the recipe presents. Depending on what brand of curry paste you use, it is going to change the quantity. The original recipe which I have a feeling was designed for Taste of Thai brand calls for 3 tablespoons. That is a brand adapted to American tastes. When you add 3 tablespoons of Thai red curry purchased in a huge tube at the Asian store, it makes the soup uneatable except to those who have no taste buds. So if you are using Asian store curry paste, then 1/2 to 1 teaspoon will be enough. Trust me on this.

Once the level of spice is correct, this is an amazingly yummy soup. As in it becomes a soup that causes cravings. It is super good. Perfect for winter. There is nothing fancy about this soup outside of the curry paste. It is chicken, carrots, butternut squash, onions, fresh ginger, brown sugar, fish sauce, veggie broth, and wild rice.

Slow Cooker Thai Chicken Rice Soup

Ingredients

  • - 4 boneless skinless chicken breasts
  • - 4 carrots chopped
  • - 4 cups butternut squash cubed
  • - 2 small onions diced
  • - 2 tablespoons fresh ginger minced
  • - 3 tablespoons Thai red curry paste (see note)
  • - 3 tablespoons palm sugar or brown sugar
  • - 3 tablespoons fish sauce
  • - 2/3 cup wild rice or wild rice blend blend used in photos
  • - 4 cups vegetable stock
  • - 2 cans coconut milk
  • - 1 tablespoon lime juice
  • NOTE: If using Taste of Thai brand then 3 tablespoons is OK, but if using Asian grocery store purchased red curry paste then decrease to 1/2-1 teaspoons. Trust me on this.

Preparation

  • - Combine all ingredients except the coconut milk
  • - Cook on low for 6 hours or high for 4 hours
  • - Stir coconut milk and lime juice in cooking for 10 minutes
  • - Shred the chicken
  • - Serve with lime wedges and cilantro
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