Until last night, I was in a soup rut. Impossible you might say, and I might have agreed with you except that the last soups I’ve made, regardless of what I’ve put in them, have all tasted the same.

Our routine at home lately is simple: cook a chicken, eat that or use the chicken to make other meals for a couple of days, and then make stock in the slow cooker once most of the meat has been consumed. Soup follows stock. We’ve made a few potato based soups (these were great), chicken and vegetable (so so, but lacking in body), and a few cauliflower based soups (one of my favorite things, but something I have clearly yet to master). Despite how good some of them were, others weren’t, and they all fall into the same flavor profile generally, especially since the flavor of the stock doesn’t vary much from soup to soup. It gets boring after a while.

So lacking inspiration, I pulled up my pinterest to look for something good. Predictably, most of my soup pins were chicken, cauliflower, and potato based with the occasional gourd thrown in. Not helpful. Until I stumbled on a pin featuring Slow Cooker Thai Chicken Soup. Now that looked tasty.

This was not the end to my problems though. Slow cooker? I’m cooking dinner now, not yesterday! Red curry paste? Uh, don’t have any of that. Fish sauce? Nope, not that either. Brown sugar? I’m out. I guess I can’t make the recipe.

I never follow recipes anyway.

What a rebel.

So out of that inspiration came this soup which even while I was cooking it, I knew was a winner.

And what did Mr. S say? He was too busy eating to comment.

Thai Inspired Chicken, Coconut, Soup with Lime
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 14-16 oz of boneless skinless chicken
  2. 6 Cups Chicken Stock
  3. 1 Can of Coconut Milk
  4. 1 tablespoon blackstrap molasses
  5. 2 tablespoons of natural peanut butter
  6. 2-3 tablespoons olive oil, ghee, or butter
  7. 4 cups of frozen peas, corn, carrots, and beans (or whatever else you have on hand)
  8. 2 limes
  9. 1 large yellow onion
  10. 2 shallots
  11. 2 dozen mini sweet peppers or 2-3 large bell peppers
  12. 1/2 head of garlic
  13. 3 tablespoons Fresh Grated Ginger
  14. 2 tablespoons Curry Powder
  15. 1 tablespoon Cayenne
  16. Salt to taste
  17. 1 bunch spring onions for garnish
Instructions
  1. First, take care of your mise en place, grate your ginger, chop your shallots and garlic finely, onion and green onions a little less fine, and slice your peppers so that they're in long thin strips about 2-3 inches. Keep everything separate on your cutting board or in prep bowls.
  2. Next, put your large soup pot on the stove and add a tablespoon of butter. Let it heat up then add the shallots. Cook the shallots for a minute or two until you get that smell (you know the one I'm talking about) and then add the onions. Add a little more oil and turn down the heat a touch if the pan is getting dry. Let these cook for another minute or two.
  3. Next add the chopped garlic, let it heat up and start to brown, then start adding your spices. Start with the curry powder, then the ginger, and finally the cayenne. At this point add the rest of your oil and stir so everything is coated and a paste begins to form. Turn down the heat to medium.
  4. As soon as it starts getting dry, add a 1/4 of a can of coconut milk and stir. Add a little more if it's still looking dry, but don't use the whole thing yet.
  5. Cook the spices in the coconut milk for 3 minutes or so then stir in the molasses and peanut butter.
  6. Let it cook for another 2 minutes and then add the rest of the coconut milk and cook for another 3-4 minutes, stirring so everything is incorporated.
  7. In the meantime, cube your chicken to get it ready for the next step.
  8. Once the time has elapsed, add the chicken to your mixture, stir it in and then add your chicken broth. Turn the heat up to high.
  9. Add the remaining vegetables to the soup and then let it come to a boil.
  10. Once at a boil, turn the heat down to medium and let cook for 40 minutes tasting and adding salt occasionally to taste. If the soup is a little strong, add water a bit at a time as well.
  11. At time, add the juice of one lime to the soup.
  12. Spoon into bowls and garnish with slices of lime and chopped green onions. Enjoy!
Adapted from Slow Cooker Thai Chicken Soup by FoodieCrush
New England Daughter http://www.newenglanddaughter.com/