Description
A creamy, flavorful Crockpot Thai Coconut Chicken Soup that’s easy to make and packed with rich coconut milk and aromatic spices. This comforting soup is a perfect blend of savory and tangy with a touch of heat, all cooked effortlessly in your Crockpot. #ThaiSoup #CrockpotRecipes #CoconutSoup #ComfortFood #EasySoupRecipe #HealthySoup #ChickenSoup
Ingredients
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Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
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Seasonings & Sauces:
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
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Vegetables & Aromatics:
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
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Finishing Touches:
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
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Prepare the Base: Add the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
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Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked and tender.
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Shred the Chicken: Once the chicken is done, remove it from the Crockpot and shred it with two forks. Return the shredded chicken to the soup.
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Finish the Soup: Stir in the lime juice and mix well to combine.
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Serve & Enjoy: Ladle the soup into bowls, garnish with fresh cilantro, and serve warm. Enjoy!
Notes
- For a spicier soup, you can add more red curry paste or some chili flakes.
- If you prefer a thicker soup, reduce the amount of chicken broth or use full-fat coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (assuming 6 servings)
- Calories: 350kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg