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Slow-Cooker Red Curry Soup With Chicken and Kale Recipe

Name: Slow-Cooker Red Curry Soup With Chicken and Kale Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Indian
Ingredients: 1 can coconut milk; 1 1/2 cups tightly packed chopped kale leaves; 1 1/2 pounds boneless, skinless chicken thighs; 1 1/2 tablespoons red Thai curry paste; 1 jalapeño, sliced; 1 medium onion, chopped; 1 small red pepper, chopped; 1 tablespoon curry powder; 1 tablespoon peeled and minced ginger; 1/4 cup fresh-squeezed lime juice, plus one reserved lime wedge, divided; 2 medium cloves garlic, minced; 2 small potatoes, such as Yukon Gold, diced; 2 tablespoons brown sugar; 2 tablespoons fish sauce; 3 1/2 cups low-sodium homemade or store bought chicken broth; 4 ounces mushrooms, sliced; Kosher salt and freshly ground black pepper

Category
Soup
Cusine
Indian

What do you need?

How to make?

Ingredients

1 1/2 pounds boneless, skinless chicken thighs

3 1/2 cups low-sodium homemade or store bought chicken broth

1 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

1 medium onion, chopped

1 small red pepper, chopped

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

Directions

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.