Description
A warm and comforting Thai coconut chicken soup made effortlessly in the crockpot, perfect for busy weeknights.
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 the crockpot.
- Add minced garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas or green beans on top.
- Pour in the coconut milk and chicken broth.
- Stir in red curry paste and fish sauce until well combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Shred chicken using two forks and stir it back into the soup about 30 minutes before the end of cooking.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This soup tastes even better the next day. Feel free to adjust spice levels with more or less red curry paste and experiment with vegetables.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg