This simple and sustaining Thai red curry soup is cooked slowly with a hearty mix of chicken thighs, kale, mushrooms, and potatoes, and finished with lime and fish sauce to give it oomph and depth. It can easily be made vegetarian by replacing the chicken broth with vegetable stock and omitting the chicken thighs. In that case, using fish sauce is at your discretion.
You may substitute chicken breasts in place of thighs, but shorten the cooking time to no more than six hours since they're prone to drying out.
Note: You can use two kaffir lime leaves in place of the lime wedge in the slow cooker during step 1.
- 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
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.
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.