Is it better to cook soup slowly?

If you're debating on which method to use, there are a few things you should keep in mind. For instance, slow-cooking soup keeps all the ingredients and flavor sealed in, but you have to be careful not to cook it too long because the flavors can get muddled and the texture can become a little mushy .

How many calories are in Thai chicken soup?

Save On Foods Kitchen Thai Coconut Chicken Soup (250 ml) contains 10g total carbs, 9g net carbs, 13g fat, 9g protein, and 200 calories .

Is 4 hours on high the same as 8 hours on low?

Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point . If playback doesn't begin shortly, try restarting your device.

Can you cook soup too long in slow cooker?

Can you overcook something in a slow cooker? Slow cookers are specially designed to cook food for long periods of time, but yes, you can still overcook in a slow cooker if something is left on the wrong setting for longer than it's supposed to be .

Are Thai soups healthy?

Most of the soups are broth-based As you may know, bone broths are excellent for healing and nourishing the gut lining . They contain nutrients such as magnesium, calcium, amino acids, and glutamine. These are not only easy to digest but also contain anti-inflammatory properties.

Is Thai soup good for diet?

Tom Kha soup is perfect if you have blood sugar problems or want to lose weight. It is low in carbohydrates and yet very satisfying.

How many calories are in Thai tom yum soup?

Tom yum has fewer than 100 calories per cup . It also has shrimp, veggies, and fragrant spices, such as lemongrass. Tom yum and other broth-based soups, like tofu-vegetable or wonton, are usually lower in fat and calories than soups made with coconut milk, such as tom kha.

Is it better to pressure cook or slow cook soup?

A slow cooker should be your go-to if you make a lot of soups or stews and want your meats fall-off-the-bone tender . Because they can be easily transported, they're also excellent to bring to potlucks.

Is soup better the longer it simmers?

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be .

Should I pressure cook or slow cook soup?

Slow cookers and pressure cookers come in a variety of sizes up to eight quarts, but pressure cookers need extra room inside the pot for the steam to accumulate, which limits the batch size. If you have a large family or plan on making soups and stews you can store for later, you may be better served by a slow cooker .

How long should soup cook for?

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Slow Cooker Thai Soup with Chicken Recipe

This slow cooker Thai soup with chicken is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Slow Cooker Thai Chicken Soup Recipe

Here’s the thing about cooking with slow cookers. It’s convenient. But only if you’re creating a recipe where you don’t have to dirty more than the slow cooker. Like this slow cooker Thai chicken soup.

I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos completed because my mind thinks I have to do more than six things at at time. Why? Oh why?

So these days, unless its a lazy day weekend, my to-do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.

Enter the genius invention that has been on every wedding registry since 1973: The slow cooker. And this slow cooker Thai coconut chicken soup. If I’m going to use a slow cooker, I want to make a recipe where I don’t have to brown this, sauté that, and dirty one single other pan to make my dream dinner come true.

Prepare yourself, you will need to dirty a cutting board and a knife to make this Thai coconut chicken soup. And maybe a whisk or big spoon.But other than that? You can put that fancy dish washing scrubbie away my friend, this is a one stop shop recipe I’m happy to make. Just so long as someone else does the~~dishes~~dish.

What’s in This Thai Soup?

In the spirit of no-fuss cooking, I tried to keep the ingredients list for this Thai coconut chicken soup as minimal as the prep work. Here’s what I used in this Thai chicken soup:

Red curry paste
Coconut milk
Chicken stock
Fish sauce
Brown sugar
Peanut butter
Chicken breasts
Red bell pepper
Onion
Fresh ginger
Frozen peas
Lime juice
Cooked white rice
Fresh cilantro

How to Make Slow Cooker Thai Soup

Add all the ingredients but the lime juice, cilantro, rice, and peas to your slow cooker. Pop the lid on, turn the slow cooker to High, and let the Thai soup cook for 4 hours.

After 4 hours, stir in the peas and let the crockpot chicken soup cook for another 30 minutes.

I like serving this Thai coconut chicken soup over white rice with a sprinkle of fresh cilantro on top.

Can I Omit the Fish Sauce?

Technically, yes. But that small amount of fish sauce adds so much umami flavor to this Thai soup. There’s really no substitute for fish sauce, so I highly recommend using it in this recipe. You should be able to find it in the Asian section of your grocery store or online.

Can I Make Thai Soup in an Instant Pot?

You likely can. However, I’ve only ever made this Thai coconut curry soup in a regular slow cooker so I can’t give any tips on adapting this recipe for the Instant Pot.

Tips for Making Slow Cooker Thai Soup

This Thai chicken soup recipe is easily adaptable when it comes to the veggies. Sub in or add carrots, potatoes or leeks. Or for a purely veg version, change up the chicken broth for vegetable broth and omit the chicken.Just be sure to keep the lime and the peanut buttery taste to complement the spiciness of the curry and you’re in business.

For the best flavor, I recommend using freshly grated ginger and freshly squeezed lime juice. Ground ginger won’t give you the same flavor as fresh, and pre-bottled lime juice doesn’t compare to freshly squeezed limes.

A few readers have said their soup has split near the end of the cook time. That’s just the coconut milk and broth separating from each other — your Thai soup hasn’t gone bad. Just give the soup a stir to bring everything back together. To avoid this separation, I recommend using full-fat coconut milk in this recipe.

More Crockpot Soups to Try

Vegetarian Crockpot Lasagna Soup
Slow Cooker Corn Chowder
Slow Cooker Hatch Green Chili Verde
Slow Cooker Tortellini Soup with Sausage and Kale
Slow Cooker Healthy Turkey and Sweet Potato Chili with Quinoa

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo andtag me on Instagramwith #foodiecrusheats.

4.49 from 367 votes

Slow Cooker Chicken Thai Soup

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Course Soup

Cuisine Thai

Keyword slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 6

Calories 266kcal

Ingredients

2 tablespoons red curry paste
2-12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 ½ pounds chicken breasts , cut into 1 ½ inch pieces
1 red bell pepper , seeded and sliced into ¼ inch slices
1 onion , thinly sliced
1 heaping tablespoon fresh ginger , minced
1 cup frozen peas , thawed
1 tablespoon lime juice
cilantro , (for garnish)
cooked white rice

Instructions

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-½ to 6-quart slow-cooker bowl. Then, place the chicken breast, red bell pepper, onion and ginger in the slow cooker.
Cover and cook on high for 4 hours.
Add in the peas and cook for 30 minutes longer.
Stir in lime juice and serve with cilantro and white rice.

Nutrition

More Thai-Inspired Recipes You’ll Love

Thai Quinoa Salad
Thai Basil Chicken (Pad Krapow Gai)
Shrimp in Thai Coconut Sauce
Thai Coconut Chicken and Rice
Thai Coconut Noodle Salad

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Slow Cooker Thai Soup with Chicken Recipe | foodiecrush.com (2024)