Slow-Cooker Thai Coconut Chicken Soup

  • Prep Time 30 min
  • Total 6 hr 0 min
  • Servings 9
  • Ingredients 14

Ingredients

  • 1 cup diagonally sliced carrots
  • 1 large onion, chopped (1 cup)
  • 1 medium red bell pepper, cut into strips
  • 4 cloves garlic, finely chopped
  • 2 tablespoons grated gingerroot
  • 2 tablespoons fish sauce
  • 2 tablespoons red curry paste
  • 1 teaspoon vegetable oil
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (14 oz) coconut milk (not cream of coconut)
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons fresh lime juice

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
  • Step 
    2
    Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.

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