Description
A rich and flavorful Crockpot Thai Coconut Chicken Soup featuring tender chicken breasts simmered in creamy coconut milk, aromatic red curry paste, and fresh vegetables, finished with a zing of lime juice and fresh cilantro for an authentic Thai-inspired meal.
Ingredients
Scale
Protein
- 4 chicken breasts
Liquid Ingredients
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Vegetables and Aromatics
- 1 tablespoon red curry paste
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 carrot, sliced
Garnish
- Fresh cilantro, for garnish
Instructions
- Place chicken in crockpot: Put 4 whole chicken breasts at the bottom of the crockpot to serve as the base protein for the soup.
- Add soup ingredients: Pour in 1 can of coconut milk and 3 cups of chicken broth. Stir in 1 tablespoon red curry paste, 1 tablespoon fish sauce, 1 tablespoon grated ginger, 2 minced garlic cloves, sliced red bell pepper, and sliced carrot around the chicken breasts.
- Cook the soup: Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours to allow the chicken to cook thoroughly and the flavors to blend.
- Shred the chicken: When done, remove the chicken breasts, shred them finely with forks, then return the shredded chicken to the soup for added texture and protein distribution.
- Finish and garnish: Stir in 1 tablespoon lime juice for brightness, then garnish with fresh cilantro just before serving to add freshness and color.
Notes
- You can substitute chicken thighs for a juicier texture.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Serve with jasmine rice or crusty bread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Make sure to shred the chicken well to mix evenly with the soup broth.
