Description
Crockpot Thai Coconut Chicken Soup is a delicious and comforting dish that brings the vibrant flavors of Thai cuisine to your dinner table with minimal effort. Perfect for busy weeknights or cozy gatherings, this creamy soup features tender shredded chicken, fresh vegetables, and a rich coconut milk base infused with aromatic spices. The use of red curry paste adds just the right amount of heat, while lime juice brightens up every spoonful. This customizable recipe allows you to tailor the ingredients based on your preferences or what you have on hand, making it a versatile option for any occasion.
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
- 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 garnish
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of the crockpot.
- Add minced garlic and ginger on top of the chicken.
- Layer chopped carrots, bell peppers, and snap peas or green beans over the chicken.
- Pour coconut milk and chicken broth into the crockpot.
- 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 until chicken is tender.
- Shred the chicken about 30 minutes before serving and stir back into the soup.
- Just before serving, mix in lime juice.
- Serve hot, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg