Description
A comforting and flavorful Thai coconut chicken soup that is easy to make in a crockpot, filled with vibrant veggies and creamy coconut milk.
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.
- Sprinkle 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, stirring gently to combine.
- 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.
- About 30 minutes before done, shred the chicken with two forks and stir it back into the soup.
- Stir in lime juice just before serving.
- Serve hot, garnished with cilantro and lime wedges.
Notes
Make-ahead and customize to your preferences. Can easily be adjusted for vegetarian options by using tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg