- Recipe
- Cooking
Red Curry Soup
By Dr. Amanda Seay
Thai
You know what’s a hit during our Soup Sundays? This one right here! My family can’t get enough of it. And you won’t believe how simple it is – you just toss everything in, forget about it, and four hours later, you’ve got yourself a bowl of savory, sweet, and creamy deliciousness. I’m telling you, it’s a winner!
Ingredients
- 2 tablespoons red curry paste
- 2 (12-ounce) cans of coconut milk
- 2 cups chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1 1/2 pounds chicken tenders, cut into 1 1/2-inch pieces
- 1 red bell pepper, seeded and sliced into 1/4-inch slices
- 1 yellow onion, thinly sliced
- 1 heaping tablespoon fresh ginger, minced
- 1 cup frozen peas
- 1 tablespoon lime juice, plus extra slices for serving
- Cilantro for garnish
- Thai chilis chopped for a little extra spice
- Cooked jasmine rice
Instructions
- 1.In a 4-1/2 to 6-quart slow cooker bowl or a dutch oven with a lid, mix together the red curry paste, coconut milk, chicken broth, fish sauce, brown sugar, and peanut butter.
- 2.Add the chicken tenders, red bell pepper, onion, and minced ginger to the slow cooker. If using a dutch oven, you can also do this in the oven at 180-200 degrees Fahrenheit for 4 hours with the lid on.
- 3.Cover and cook on high in the slow cooker for 4 hours. If using a dutch oven in the oven, maintain the same cooking time.
- 4.After 4 hours, add in the frozen peas and continue to cook for an additional 30 minutes.
- 5.Stir in the lime juice for a burst of fresh flavor.
- 6.Serve the delicious curry over cooked jasmine rice, garnished with cilantro and extra lime slices.
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