Skip the Friday night or weekend Take Out and make this Thai Coconut Curry soup at home in your very own crockpot slow cooker. This is dairy and gluten free and tastes just like your favorite restaurant made it!
Day 266.
We entertained over the weekend, and I was quite pleased with the results of this Thai soup.
Entertaining is so easy when you use crockpots----everything in the kitchen is done, and you can really focus on your guests and not need to fiddle in the kitchen.
My friend Hayes has mentioned a few times that her children really like spicy coconut Thai soup, and I was interested to see if I could make it at home.
I found two recipes that I pulled from, and used ingredients that I could find easily at our local grocery store.
I used one from the Fat Free Vegan Kitchen, and one from Tyler Florence.
This is an elegant soup, fit to serve to your very best friends.
The Ingredients.
serves about 6
- 4 cups broth (vegetable or chicken)
- 1 can coconut milk (full fat is best. if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor)
- 4 limes (3 juiced, 1 for garnish)
- 1/2 teaspoon lime zest
- 1 red bell pepper, sliced in strips
- 4 ounces sliced sh*take mushrooms, cut in quarters
- 1 large vine-ripened tomato, or 4 small-med, coarsely chopped
- 1/2 pound extra firm tofu, cubed
- 2 garlic cloves, minced
- 3 tablespoon fish sauce
- 1/2 teaspoon to 2 teaspoons red chili paste, to taste
- 1 teaspoon white sugar (not pictured, I used a sugar packet)
- 1 inch fresh ginger, peeled and grated
The Directions.
I used a 6 quart Smart Set Crock-Pot for this soup.
Although there are a lot of ingredients listed, this soup comes together quite quickly.
Nothing really needs to be cooked---you're just heating through fully and letting the flavors simmer together.
Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add.
Stir in the sugar and fish sauce. Grate the ginger and add.
Stir in the coconut milk. You now have your soup base.
Add the red chili paste, 1/2 teaspoon at a time until you have reached desired heat.
I ended up using 1 1/2 teaspoon. You can always add more after cooking, though, so please go slow and don't overdo it.
Cube the tofu, slice the bell pepper, and mince the garlic.
Add to pot.
Coarsely chop the sh*take mushrooms and the vine-ripened tomatoes.
Stir in carefully, so you don't break up the tofu or the tomatoes.
Cover and cook on low for 4-5 hours, or on high for 2-4 hours.
This soup is finished when it is fully hot, and the flavors have combined nicely.
Ours ended up sitting on warm for an additional 3 hours, and was fine.
When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.
Garnish with fresh lime slices.
The Verdict.
I am proud of this soup. It had a great flavor, without being overpowering or too spicy.
I paired it with Korean Ribs (but I used stew meat this time) and coconut rice.
Both of my girls tasted the soup before our company arrived, and liked it, but I made this for the adults.
The kids had buttered pasta with shredded cheese.
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Thai Coconut Soup
Yield: 6
Author: Stephanie O'Dea AYearofSlowCooking.com
Prep time: 25 MinCook time: 5 HourTotal time: 5 H & 25 M
How to make Thai Coconut Soup in the crockpot slow cooker
Ingredients
- 4 cups broth (vegetable or chicken)
- 1 can coconut milk (full fat is best. if you opt for the lite, you many want to add a drop of coconut extract to boost the flavor)
- 4 limes (3 juiced, 1 for garnish)
- 1/2 teaspoon lime zest
- 1 red bell pepper, sliced in strips
- 4 ounces sliced sh*take mushrooms, cut in quarters
- 1 large vine-ripened tomato, or 4 small-med, coarsely chopped
- 1/2 pound extra firm tofu, cubed
- 2 garlic cloves, minced
- 3 tablespoon fish sauce
- 1/2 teaspoon to 2 teaspoons red chili paste, to taste
- 1 teaspoon white sugar (not pictured, I used a sugar packet)
- 1 inch fresh ginger, peeled and grated
Instructions
- I used a 6 quart Smart Set Crock-Pot for this soup.
- Pour the broth into the crockpot. Add the juice of three of the limes, and zest one of them until you get 1/2 teaspoon to add.
- Stir in the sugar and fish sauce. Grate the ginger and add.
- Stir in the coconut milk. You now have your soup base.
- Add the red chili paste, 1/2 teaspoon at a time until you have reached desired heat.
- I ended up using 1 1/2 teaspoon. You can always add more after cooking, though, so please go slow and don't overdo it.
- Cube the tofu, slice the bell pepper, and mince the garlic.
- Add to pot.
- Coarsely chop the sh*take mushrooms and the vine-ripened tomatoes.
- Stir in carefully, so you don't break up the tofu or the tomatoes.
- Cover and cook on low for 4-5 hours, or on high for 2-4 hours.
- This soup is finished when it is fully hot, and the flavors have combined nicely.
- Ours ended up sitting on warm for an additional 3 hours, and was fine.
- When in doubt, use the shortest amount of cooking time, and let the pot stay on warm.
- Garnish with fresh lime slices.
https://www.ayearofslowcooking.com/2008/09/thai-coconut-soup-crockpot-recipe.html
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FAQs
I am often asked if you can put coconut milk in a crockpot—the answer is yes, but not until the end of the recipe. I repeat, do not add coconut milk to a slow cooker right at the beginning; it will curdle as the recipe cooks.
Does coconut cream split in a slow cooker? ›
Creamy ingredients (whether they're dairy or non-dairy) can split in a slow cooker. Avoid adding milk, cream, yoghurt, coconut cream or coconut milk at the beginning of cooking as it can end up curdled and grainy. For the best results, stir through at the end of the cooking time and warm through gently without boiling.
Is slow cooker soup better? ›
Slow cookers can transform a few simple ingredients into the most delicious soups by simmering them for hours. This low and slow cooking allows the flavors to mingle, creating rich, flavorful soups perfect for chilly days, nights, or any day you want to enjoy a bowl full of goodness.
How do I reduce the liquid in my slow cooker? ›
If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off. The liquid will reduce, leaving you with a thick and delicious gravy or sauce.
Why does coconut milk curdle in slow cooker? ›
I have often found that it splits, even if the cooking temperature is low. The result still tastes lovely, but it doesn't look very appealing. The key is the use of chemical emulsifiers and stabilisers in the brand of coconut milk you buy such as guar gum; emulsifiers bind and stabilise so splitting does not occur.
What happens if you cook coconut milk too long? ›
When coconut milk is heated up, the protein changes its shape and ability to react with water and oil, which is what scientists call 'denaturing of the protein'. The protein releases oil and water and contracts into a tight chain. These contracted protein chains are visible as the white specks or curds.
What cannot be cooked in a slow cooker? ›
10 Foods You Should Never Make in a Slow Cooker
- Raw Meat.
- Seafood.
- Pasta.
- Rice.
- Delicate Vegetables.
- Boneless Skinless Chicken Breasts.
- Dairy.
- Wine and Other Liquor.
Add Everything to a Crockpot
Pour all but 1 cup of the coconut milk into the bottom of the Crock-Pot bowl. Save the rest of the milk for when the curry is finished cooking. Carefully add the butter, garlic, and seasoning mix to the milk, then stir to combine.
How do you keep coconut milk from separating in soup? ›
Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.
Can you overcook soup in a slow cooker? ›
"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked. "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.
That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.
How long is too long for slow cooker soup? ›
Recipes with meat like chili and pork shoulder are best when cooked for six hours minimum or up to ten hours. Vegetarian recipes are best cooked for around four hours, but can do a minimum of two hours or maximum of six hours (after which the vegetables start to get unpleasantly mushy).
Is 4 hours on high the same as 8 hours on low in a slow cooker? ›
The difference between "High" and "Low" on slow cookers seems to differ with every brand and model. One thing that is consistent, though, is that food takes seven to eight hours to reach a simmer point (around 210°) on low; versus three to four hours on high.
Can I open my slow cooker to stir? ›
Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.
Is it safe to leave a slow cooker on overnight? ›
Yes, it's safe to leave a slow cooker on when you leave the house. The purpose of a slow cooker is to allow you to cook while you aren't home. Slow cookers simmer food slowly, killing bacteria and raising meat to the perfect internal temperature.
What happens if you put milk in a slow cooker? ›
Dairy. Prolonged cooking of dairy products causes them to separate. Adding milk, cream or yogurt to crockpots at the beginning of cooking is a sure-fire way to wind-up with a grainy, watery mess at the end. Stir it in once the recipe has finished cooking.
How do you keep milk from curdling in a slow cooker? ›
To avoid separation and curdling, add dairy at the end
According to Eat This, Not That, adding dairy at the start of cooking can cause curdling. Basically, as dairy is heated, levels of lactose and pH drop, causing proteins to denature and form lumps, explains National Geographic.
Does milk always curdle in slow cooker? ›
I'm not saying that you can't put dairy products in your slow cooker recipes at all, just wait until the last few minutes of cooking time. Otherwise, your cheese, milk or sour cream will separate and curdle.
Is it safe to use milk in a slow cooker? ›
Some ingredients cannot take prolonged cooking. Pasta, rice, seafood, milk, cream, and sour cream should be added about 2 hours before serving (1 hour on High). If cooking all day, evaporated milk or condensed soups may be substituted for hom*ogenized milk.
