Description
A comforting and flavorful Thai coconut chicken soup made effortlessly in a crockpot, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro for garnishing
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of your crockpot.
- Add the minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add a pinch of salt and pepper as desired.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is easily shreddable.
- About 30 minutes before it finishes, shred the chicken with two forks and stir it back into the soup.
- Just before serving, mix in the lime juice for an extra zing.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Enjoy!
Notes
Feel free to swap in other vegetables or proteins based on availability. This soup pairs beautifully with warm crusty bread or jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg
Keywords: crockpot, soup, Thai, coconut, chicken, easy recipe, comfort food