A big bowl of homemade soup is just the ticket for these cold winter months, and with this Saturday being Homemade Soup Day, now is the perfect time to share a fantastic recipe that will warm you right up! It is also most definitely slow cooker season, so we’ve got Sarah here with a souper (sorry…) easy dish to come home to on a chilly night. Warm us up, Sarah!
In the dead of winter, I know I can always warm up from the inside out with a good bowl of homemade soup (and good bread!). I live in the snowbelt and experience a wonderful phenomenon known as the lake effect, which means I can expect a foot or more of snow overnight without Mother Nature blinking an eye. It’s great when you’re in school because there are snow days, but as an adult with a job, the traffic jam that doubles my commute home means that I am looking forward to dinner being ready when I get there.
Enter the slow cooker, one of my favorite kitchen appliances. You can throw raw ingredients together in the morning and come home to a fully-cooked meal.
My favorite homemade soup this winter has been a creamy coconut milk-based Thai chicken soup.
Adapted from this recipe, this soup is tangy and a little bit spicy. It gets better as you get deeper in your bowl.
Slow Cooker Thai Chicken Soup
- 1 ½ lb. chicken (3 frozen chicken breasts)
- 1 bunch cilantro (or 1 squeeze from herbs in a tube)
- 1 heaping tsp ginger
- 1 onion
- 1 bag frozen peas
- 2 cups chicken stock
- 1 can coconut milk
- 2 TBS red curry paste
- 5 TBS fish sauce
- 1 TBS lemon juice
- 3 TBS peanut butter
- 4 TBS brown sugar
- 2 TBS soy sauce
- 1 TBS sriracha
Instructions on this one are pretty simple: Load up your slow cooker, turn it on low, and go about your day. I turn it up to high for a bit when I get home from work. I doubt it does anything, but it FEELS hotter. When you are ready for dinner, remove the chicken breasts and cut them up (lazy girl shortcut). This is great served over rice, but I love a brothy soup (as evidenced by my midnight whiskey chicken soup obsession). The combination of peanut butter, red curry paste, and fish sauce will keep you dipping your spoon until you’ve eaten a bowl or more. So good it sneaks up on you.
My favorite serving suggestion with Thai chicken soup is thick, crusty bread spread thick with good butter. A diced red pepper wouldn’t go amiss in this concoction, and I wouldn’t turn my nose up at tossing in baby corn or plain frozen sweetcorn.
What are your favorite deep winter recipes? What is the best side to serve with homemade soup? Do you like your soup piping hot or more lukewarm? I am in camp “hot enough to burn my mouth,” just like my mother, and I will never learn.