Slow-Cooker Red Curry Soup With Chicken and Kale

Hearty and warming, this slow cooker curry soup is bolstered by chicken, kale, potatoes and mushrooms. [Photograph: Jennifer Olvera]

Note: You can use two kaffir lime leaves in place of the lime wedge in the slow cooker during step 1.

Slow-Cooker Red Curry Soup With Chicken and Kale

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:8 hours
Special equipment:slow cooker
This recipe appears in: Slow Cooker Slow Cooker Red Curry Soup With Chicken and Kale


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 3 1/2 cups low-sodium homemade or store bought chicken broth
  • 1 (14.5-ounce) can coconut milk
  • 1 1/2 tablespoons red Thai curry paste
  • 1 tablespoon curry powder
  • 2 tablespoons brown sugar
  • 1 tablespoon peeled and minced ginger
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 medium onion, chopped (about 1 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 jalapeño, sliced
  • 1 1/2 cups tightly packed chopped kale leaves
  • 2 small potatoes, such as Yukon Gold, diced
  • 4 ounces mushrooms, sliced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fish sauce
  • 1/4 cup fresh-squeezed lime juice, plus one reserved lime wedge, divided


  1. 1

    Place chicken, chicken broth, coconut milk, curry paste, curry powder, brown sugar, ginger, garlic, onion, red pepper, jalapeño, kale, potatoes and mushrooms in a slow cooker, along with lime wedge. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and cook for 6 to 8 hours.

  2. 2

    Discard lime wedge and shred chicken. Add fish sauce and lime juice. Taste and adjust seasonings, if needed. Stir to combine, ladle into bowls and serve.


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