Ingredients

The following ingredients have 2 Servings
  • 28 ounces full fat coconut milk ((two 14-ounce cans))
  • 5 tablespoons Thai red curry paste
  • 4 cups chicken stock
  • 4 cups chicken (cooked and chopped)
  • 8 ounces white mushrooms (sliced)
  • 2 tablespoons lemongrass paste
  • 1 lime (juiced)
  • 1 cup fresh cilantro (chopped)
  • Sea salt (to taste)
  • Black pepper (to taste)

Instruction

  • In your slow cooker, add the coconut milk, red curry paste, lemongrass paste, chicken broth and sliced mushrooms.
  • Turn your slow cooker on low, and allow the mixture to cook for around 4 hours.
  • Add the chopped chicken, fresh lime juice, salt and pepper, then cook for another hour.
  • Using a ladle, pour your Thai coconut soup into deep soup bowls, then sprinkle a bit of cilantro over the top
  • Ladle into serving bowls and top each bowl with a bit of cilantro. You can also serve over with rice for a heartier meal.