Crockpot Thai Coconut Chicken Soup Recipe
This Crockpot Thai Coconut Chicken Soup is a comforting and aromatic dish with tender chicken, creamy coconut milk, and a hint of spice from red curry paste. Perfect for a cozy night in!
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
- Total Time: 6 hours 15 minutes (on low) or 3 hours 15 minutes (on high)
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
Seasonings & Sauces:
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
Vegetables & Aromatics:
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
Finishing Touches:
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
- Finish the Soup: Stir in lime juice and mix well.
- Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.
Notes
- Adjust red curry paste to control spiciness.
- Lime juice adds brightness and balances the rich coconut flavors.
- Serve over jasmine rice or rice noodles for a heartier meal.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
