Description
This Crockpot Thai Coconut Chicken Soup is a rich and creamy meal that brings warmth and comfort, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 pound chicken breast
- 1 can coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon red curry paste
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Place the chicken breast in the crockpot.
- In a separate bowl, mix the coconut milk, chicken broth, lime juice, fish sauce, soy sauce, and red curry paste until uniform and creamy.
- Pour the mixture over the chicken.
- Add the carrots, bell peppers, onion, garlic, and ginger.
- Season with salt and pepper to taste.
- Cook on low for 360-480 minutes or on high for 180-240 minutes until the chicken is tender and falls apart easily.
- Once cooked, shred the chicken and stir it back into the soup to absorb all those wonderful flavors.
- Serve hot, garnished with fresh cilantro for a burst of freshness.
Notes
Make ahead for meal prep and store leftovers in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg