Ingredients

The following ingredients have 6 Servings
  • 2 onions, chopped fine
  • 3 Tbsp Thai red curry paste
  • 1 tsp canola oil
  • 4 cups chicken broth*
  • 1 Tbsp fish sauce, plus extra for seasoning
  • Salt and pepper
  • 2 (12-ounce) bone-in split chicken breasts, skin removed, trimmed of all visible fat
  • 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 8 ounces snow peas, strings removed, cut into 1-inch pieces
  • 8 ounces white mushrooms, trimmed and quartered
  • 1 (13.5 oz) can light coconut milk
  • 1/2 cup fresh cilantro leaves
  • 1 Tbsp lime juice, plus extra for seasoning

Instruction

  • Microwave onions, curry paste, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.  Stir in broth, fish sauce, and 1/2 tsp salt. Nestle chicken into slow cooker, cover and cook until chicken is tender, 3 to 5 hours on low.
  • Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.
  • Microwave bell peppers, snow peas, and mushrooms with 1 Tbsp water in covered bowl, stirring occasionally, until tender, 4 to 6 minutes. Drain vegetables, then stir into soup.
  • Microwave coconut milk in bowl until hot, about 2 minutes. Stir into soup along with shredded chicken and let sit until heated through, about 5 minutes. Stir in cilantro and lime juice and season with salt, pepper, extra fish sauce, and extra lime juice to taste. Serve.