Slow-Cooker Red Curry Soup With Chicken and Kale Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated April 23, 2019
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Hearty and warming, this slow cooker curry soup is bolstered by chicken, kale, potatoes and mushrooms. . Jennifer Olvera

This simple and sustaining Thai red curry soup is cooked slowly with a hearty mix of chicken thighs, kale, mushrooms, and potatoes, and finished with lime and fish sauce to give it oomph and depth. It can easily be made vegetarian by replacing the chicken broth with vegetable stock and omitting the chicken thighs. In that case, using fish sauce is at your discretion.

You may substitute chicken breasts in place of thighs, but shorten the cooking time to no more than six hours since they're prone to drying out.

Recipe Details

Slow-Cooker Red Curry Soup With Chicken and Kale Recipe

Active 15 mins
Total 8 hrs
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs

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

  • 1 (14.5-ounce) 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 (about 2 teaspoons)

  • 1 medium onion, chopped (about 1 cup)

  • 1 small red pepper, chopped (about 3/4 cup)

  • 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. 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.

  2. 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.

Notes

You can use two makrut lime leaves in place of the lime wedge in the slow cooker during step 1.

Special Equipment

Slow cooker

Nutrition Facts (per serving)
655Calories
34gFat
53gCarbs
44gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories655
% Daily Value*
Total Fat 34g44%
Saturated Fat 23g115%
Cholesterol 156mg52%
Sodium 1329mg58%
Total Carbohydrate 53g19%
Dietary Fiber 7g24%
Total Sugars 13g
Protein 44g
Vitamin C 99mg496%
Calcium 142mg11%
Iron 8mg47%
Potassium 1884mg40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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