Get ready to embark on a culinary journey that will transform your kitchen into a Thai street food paradise! This Slow Cooker Thai Soup is not just a recipe, it's an experience that combines the vibrant flavors of Thailand with the convenience of modern cooking. Imagine coming home to a pot of aromatic, creamy soup that's been simmering all day, filling your home with the irresistible scents of ginger, garlic, and exotic spices. Whether you're a busy professional, a home cook, or someone craving an authentic Thai experience, this recipe is your ticket to a delicious, hassle-free meal that will impress everyone at the dinner table.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 2 cups spinach
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a small skillet over medium heat. Sauté chopped onions until translucent, about 3-4 minutes.
- Add minced garlic and ginger to the skillet and cook for an additional 30 seconds, releasing their aromatic flavors.
- Transfer the onion, garlic, and ginger mixture to the slow cooker.
- Pour vegetable broth into the slow cooker, then add coconut milk and red curry paste. Whisk the ingredients together until the curry paste is fully dissolved.
- Add sliced bell peppers and mushrooms to the slow cooker. Stir to combine all ingredients.
- Cover the slow cooker and set to low heat. Cook for 4 hours, allowing the flavors to meld together and vegetables to become tender.
- During the last 10 minutes of cooking, stir in fresh spinach leaves.
- Once cooking is complete, squeeze fresh lime juice into the soup and stir.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro.
- Serve hot and enjoy your aromatic Thai soup.
Tips
- Customize Your Spice Level: Adjust the red curry paste according to your heat tolerance. Start with less and add more if needed.
- Fresh is Best: Use fresh ginger and garlic for the most intense flavor. Pre-minced versions can work in a pinch but lack the same punch.
- Vegetable Variations: Feel free to swap or add vegetables like carrots, zucchini, or bok choy to make the soup your own.
- Protein Power: For a heartier version, add cubed tofu, shredded chicken, or shrimp during the last hour of cooking.
- Garnish Game: Don't skip the fresh cilantro and lime juice - they're crucial for bringing brightness and authenticity to the dish.
- Slow Cooker Settings: If you're short on time, you can cook on high for 2-3 hours instead of the low setting.
- Make-Ahead Magic: This soup tastes even better the next day, so it's perfect for meal prep!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 15g
Protein: 6g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
