I love the flavors of Thai food. Redolent with ginger, fish sauce, scallions, and lime, luxuriant in coconut milk, and fresh with mint and cilantro, it is a full-flavored cuisine. This recipe borrows a lot of that sensibility and translates it into a simple soup that is nourishing, spicy, and just downright tasty. –Hugh Acheson
Food & Drink
Slow Cooker Chicken Soup with Chiles, Coconut Milk, and Lime
This flavor-packed soup from chef Hugh Acheson is ready when you are
photo: Courtesy of Hugh Acheson
Ingredients
-
4 bone-in, skin-on chicken thighs
Kosher salt
1 tablespoon vegetable oil
2 shallots, minced
2 tablespoons minced fresh ginger
2 tablespoons minced lemongrass, from the tender, pale inner layers (use the bottom 4 inches or so, from 1 or 2 stalks)
1 teaspoon red curry paste
2 Thai (bird's-eye) chiles, minced
2 cups thinly sliced stemmed fresh shiitake mushrooms (½ pound)
1½ quarts chicken broth
2 tablespoons fish sauce
1 (14-ounce) can coconut milk
2 tablespoons freshly squeezed lime juice
Thinly sliced carrot rounds, for garnish
Thinly sliced scallions (white and light green parts only), for garnish
Fresh cilantro leaves, for garnish
Torn fresh mint leaves, for garnish
Preparation
Pat the chicken thighs dry and season them well with salt. Place a large skillet over medium heat and add the vegetable oil. When the oil is shimmering, add the chicken thighs, skin-side down, and cook for about 10 minutes, until they are very well browned. Flip the thighs over and brown them for 3 minutes on the other side. Transfer the chicken to a plate.
Raise the heat under the skillet to high and add the shallots, ginger, and lemongrass to the pan. Cook for 1 minute, until fragrant, then add the curry paste, chiles, shiitakes, and 1 teaspoon salt. Cook for 2 minutes. Then pour the contents of the skillet into the slow cooker and turn the setting to low.
Add the chicken broth and fish sauce to a 4+ quart cooker, then add the chicken thighs. Cover with the lid and cook on the low setting for 4 hours.
Remove the lid and stir in the coconut milk and lime juice. Add salt to taste. Portion the soup into individual bowls, making sure to allocate a piece of chicken to each one. Serve the soup with the carrot rounds, scallions, cilantro, and mint alongside.
Recipe from The Chef and the Slow Cooker, by Hugh Acheson
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