Red Curry Coconut Chicken Soup

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I meal prepped smoking chicken since it was $.99 a pound and decided to add it to Thai inspired slow cooked soup.  Since the chicken was already cooked, just pull apart 3 pieces and tossed in a pot.  4 hours later it's dinner!  I would have added cilantro but was too lazy to run to the market.  Glad I started freezing lime juice in ice cubes for these impromptu meals for the added freshness.

Ingredients

  • 2 T red curry paste
  • 2 cans of coconut milk
  • 2 cup chicken or pho broth
  • 2 T fish sauce
  • 2 T monk fruit or brown sugar
  • 2 T peanut butter
  • 1 ½ pound chicken thighs (smoked, shredded, remove skin, add bones for more flavor)
  • 1 onion, thinly sliced
  • 2 T fresh ginger, minced Ginger Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style

 

  • 2 T lime juice
  • 1 cilantro small bunch, rough chopped

Directions

  1. Set slow cooker to low for 4 hours.
  2. Add shredded chicken, remove the skin and keep for chicken skin chips Crispy Chicken Skins / Tennis Snacks / Recipes | Cooking with Aloha, Texas Style
  3. Add red curry paste, coconut milk, pho stock, fish sauce, brown sugar, sliced onions and peanut butter to the slow cooker.
  4. Add lime juice after 4 hours.
  5. Enjoy over rice and finish with chopped cilantro.