Slow-Cooker Red Curry Soup with Chicken and Kale

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

1. Put the chicken in the slow cooker, then add the chicken broth and coconut milk. Stir in the red curry paste, curry powder, brown sugar, garlic, ginger and onion. Add the red pepper, jalapeño, potatoes, mushrooms, kale and lime wedge. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover with the lid and cook for 6 to 8 hours.
2. Remove the lime wedge and pull the chicken apart into shreds. Pour in the fish sauce and lime juice, then sample the soup and adjust the seasoning as needed. Stir well, divide among bowls and serve.