Slowcooker: Curried Chicken and Peanut Soup

Soup, soup, soup. Nom, nom, nom! I am finding that a lot of meals can be turned into delicious soups! For example, pie… beef pie… in soup form is minestrone! There seems to be a soup form of many well known non-soup foods.

Anyway, here is a green thai curry chicken… in delicious soup form!

Le Hubby walked past this while it was cooking, gave it a sniff and a stir and announced that this soup had the potential to be my best soup yet. Once it was cooked, he tasted it and declared it. Yes, this was the best soup I had made.

So there you have it, if you need any other reasons to try this soup my GoMSIL (God Mother / Sister in Law – this is how her number is saved in my phone) has a very… safe taste in foods. She tried the soup and also said it was delicious! Stating that this is the sort of thing she would always keep away from because it seemed to exotic.

Cooking Time: 8 hours and 20 minutes

Prep Time: 20 minutes

Yield: 4 main serves

What you need:

Soup

• 2 tablespoons fish sauce
• 2 garlic cloves, crushed
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 2 small fresh chillies, finely chopped
• 1.5kg whole chicken, rinsed and dried
• 270mL tin coconut cream
• 250g vermicelli noodles
• Handful of peanuts, chopped, to garnish
• Coriander leaves, to garnish

Spice Paste

• 3 tablespoons coriander, chopped
• 1/2 small onion, chopped
• 3 spring onions, chopped
• 1 teaspoon ground galangal (you can use fresh, just grate it)
• 1 teaspoon ground tumeric
• 1 teaspoon ground coriander
• 2 tablespoons peanuts, chopped
• 1 teaspoon dried chillies

What you do:

1. Combine the fish sauce, garlic, lime juice, sugar and chilli in the slow cooker.
2. Add 3 cups of water, and stir until the sugar has dissolved.
3. Add the chicken, breast down. Cover and cook for 8 hours.
4. Meanwhile, blend together the spice ingredients with 2 tablespoons of water. Blend to a smooth paste and set aside.
5. Remove the chicken from the slow cooker and place on a chopping board. Tear apart and discard the bones.
6. Pour the slow cooked stock through a sieve, and combine with the spice paste.
7. Return the stock to the slow cooker.
8. Stir the chicken meat, and the coconut cream into the stock. Replace the lid and heat through (approximately 20 minutes on high).
9. Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Allow to soak for 10 minutes, then drain.
10. Divide the noodles between the bowls. Ladel soup over the top.
11. Serve with a sprinkle of peanuts and coriander leaves on top.