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Slow Cooker Coconut Curry Lentil and Chicken Soup, high protein slow cooker meals
Brittany Stage

Slow Cooker Coconut Curry Lentil and Chicken Soup

Boneless chicken thighs and red lentils simmer together in a spiced coconut broth all day, then come together into a thick, warming soup that is rich in protein and ready to serve with almost no effort. A final stir of coconut milk, a squeeze of lime, and fresh cilantro pull the whole bowl together.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs trimmed of excess fat
  • 1 1/2 cups red lentils rinsed well under cold water and drained
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (13.5 oz) full-fat coconut milk divided, shaken before opening
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger peeled and finely grated, or 1 tsp ground ginger
  • 3 tbsp red curry paste Thai-style, such as Mae Ploy or Thai Kitchen
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp kosher salt plus more to taste at the end
  • 1/2 tsp black pepper
  • 2 tbsp fresh lime juice from about 1 large lime, squeezed at serving time
  • 1/4 cup fresh cilantro roughly chopped, for serving
  • 1 whole lime cut into wedges for serving

Equipment

  • 6-quart slow cooker
  • cutting board
  • chef's knife
  • two forks for shredding
  • measuring cups and spoons
  • ladle

Method
 

  1. Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs mostly clear. This removes surface starch and keeps the broth from turning cloudy or foamy. Set them aside to drain.
  2. Place the diced onion, minced garlic, and grated ginger in the bottom of your slow cooker. Add the red curry paste, ground cumin, turmeric, salt, and black pepper. Pour in the chicken broth and the drained diced tomatoes with their juices. Stir everything together until the curry paste is mostly dissolved into the liquid, about 30 seconds of stirring.
  3. Add the rinsed lentils to the slow cooker and stir to combine. Nestle the chicken thighs on top of the lentil mixture in a single layer. They do not need to be submerged completely. Spoon about half of the coconut milk (roughly 3/4 cup) over the chicken now and set the remaining coconut milk aside in the refrigerator. Put the lid on and cook on LOW for 6 to 7 hours. Do not cook on HIGH, as the lentils can scorch on the bottom and the chicken texture suffers.
  4. About 30 minutes before you are ready to serve, lift the lid and pour the remaining coconut milk into the pot. Stir gently to combine it into the broth. Adding it at the end preserves the fresh, sweet coconut flavor that gets lost during long cooking. Replace the lid and let the soup finish for those final 30 minutes.
  5. Use two forks to shred the chicken thighs directly in the slow cooker. The meat should pull apart very easily with almost no resistance. If any piece feels tight or rubbery, it needs more time, so put the lid back on for another 20 to 30 minutes. Once shredded, stir the chicken into the soup. At this point the red lentils should have dissolved into the broth, making it thick and creamy looking.
  6. Taste the soup and adjust the seasoning. Add more salt if the flavors seem flat, more lime juice if it needs brightness, or a small spoonful of additional red curry paste if you want more heat. Stir in the 2 tablespoons of fresh lime juice now if the soup tastes rich and needs lifting.
  7. Ladle the soup into bowls. Top each serving with a pinch of fresh cilantro and set a lime wedge on the side so everyone can squeeze in as much as they like. Serve with warm naan or steamed rice if you want something to soak up the extra broth.

Notes

The soup thickens significantly as it sits and will resemble a thick stew by day two. Stir in a splash of chicken broth when reheating to loosen it back to soup consistency. For a spicier version, add a pinch of cayenne or a sliced fresh Thai chili in step 2. Leftovers keep in the refrigerator for 4 days and freeze well for up to 3 months.