Crockpot Thai Coconut Chicken Soup
This delightful soup blends the richness of coconut milk with tender chicken and vibrant vegetables, offering a comforting and nourishing experience perfect for cozy days.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless and skinless
- 1 can (13.5 oz) coconut milk Full-fat for best creaminess
- 4 cups chicken broth High-quality for better flavor
- 1 cup diced carrots
- 1 cup bell pepper, diced
- 1 cup mushrooms, sliced
- 1 tablespoon red curry paste Adjust for spice preference
- 2 tablespoons fish sauce Can be adjusted for dietary restrictions
- 1 tablespoon lime juice Freshly squeezed
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- to taste Fresh cilantro for garnish
- to serve Lime wedges For serving
Instructions
Preparation
- Gather all your ingredients. Dice the carrots, bell peppers, and slice the mushrooms. Mince the garlic and grate the ginger.
Cooking
- Place the chicken breast at the bottom of the slow cooker.
- Add the coconut milk and chicken broth.
- Follow with the diced carrots, bell peppers, mushrooms, red curry paste, fish sauce, minced garlic, and grated ginger.
- Stir well to mix all ingredients, ensuring the chicken is coated with sauce and vegetables are distributed.
- Cover the slow cooker and set it on low for 6-8 hours, or on high for 3-4 hours.
- About 30 minutes before the soup is done, shred the chicken in the pot using two forks.
- Stir in the lime juice and mix well.
- Cover and let it finish cooking for the remaining 30 minutes until chicken is fully cooked and vegetables are tender.
- Serve by ladling into bowls and garnish with cilantro and lime wedges.
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Notes
Store leftovers in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat in a pot and add broth or water if it thickens.