“American's Test Kitchen”
6hrs 30mins

Ingredients Nutrition


  1. Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker.
  3. Season chicken with salt and pepper and nestle into slow cooker.
  4. Cover and cook until chicken is tender, 4-6 hours on LOW.
  5. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  6. Let soup settle for 5 minutes, then remove fat from surface using large spoon.
  7. Discard lemon grass and cilantro stems.
  8. Stir in mushrooms, cover and cook on HIGH until mushrooms are tender, 5-15 minutes.
  9. Microwave remaining can coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
  10. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes.
  11. Season with salt and pepper to taste and serve with garnishes.

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