Slow Cooker Thai Red Curry Soup

Slow Cooker Thai Red Curry Soup

Ingredients:
2 tablespoons red curry paste
3 cups chicken broth
1 tablespoon curry powder (I used McCormick)
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 onion, chopped
1/2 red bell pepper, chopped
4 mushrooms, chopped
3-4 red potatoes, chopped
2 boneless skinless chicken breasts (or thighs, or tenders, or bone-in breasts or thighs)
1 (14.5oz) can coconut milk
4 tablespoons cilantro, plus more for serving (or less if you're not really into cilantro)

Directions:
Combine first 11 ingredients in slow cooker and cook on high for 4 hours. Add coconut milk and cilantro and cook for an additional 30 minutes. Once the chicken is cooked through shred it. If you used bone-in chicken be sure to remove the bones.

Notes:
Bone-in chicken will give a heartier more chicken-rich flavor to the soup.

Adjust the amount of curry paste to your preference. If you're using a grocery store curry paste it won't be as spicy as a curry paste purchased at an ethnic foods store. You can also make this soup with green or yellow curry paste, so adjust to suit your preference.

If you like your food on the spicy side Sriracha makes a nice addition to the soup. If you're sharing the soup with others wait until the soup is served and add the desired amount to each bowl.

If you don't use ginger often you can slice or mince the remainder of the root and freeze it. Place the minced ginger into a resealable freezer bag and press it out flat. Next time you need ginger for a recipe open the baggie and break off a chunk!

These potatoes will come out quite soft. If you prefer your potatoes on the firmer side either add them in half way through the cooking time, or cut them into larger chunks.