Crockpot Thai Coconut Chicken Soup
A comforting blend of tender chicken, fresh vegetables, and rich coconut milk infused with aromatic Thai spices, perfect for any weekday meal.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can coconut milk (14 ounces)
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow) opt for sweetness
- 1 cup snap peas or green beans
Flavorings and seasonings
- 2 tablespoons red curry paste adjust based on heat preference
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice add just before serving
- to taste salt and pepper
Garnishes
- to taste fresh cilantro for garnishing
- as needed lime wedges for serving
Instructions
Preparation
- Layer the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle the minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until everything is well-combined.
- Add salt and pepper to taste.
Cooking
- Cover your crockpot. Cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
- About 30 minutes before serving, shred the chicken using two forks and stir it back into the soup.
- Stir in fresh lime juice just before serving for a burst of brightness.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
For a vegetarian version, consider using tofu instead of chicken. This soup also pairs well with jasmine rice or crusty bread.