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Crockpot Thai Coconut Chicken Soup

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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

Scale

  • Main Ingredients:

    • 1 lb boneless, skinless chicken breasts
    • 4 cups chicken broth
    • 1 can (14 oz) coconut milk

  • Seasonings & Sauces:

    • 2 tablespoons red curry paste
    • 1 tablespoon fish sauce

  • Vegetables & Aromatics:

    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1 red bell pepper, sliced

 

  • Finishing Touches:

    • 1 lime, juiced
    • Fresh cilantro for garnish

Instructions

  • 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.

  • 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.

  • 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.

  • Finish the Soup: Stir in the lime juice and mix well to combine.

 

  • 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

Find it online: https://deliceflash.com/crockpot-thai-coconut-chicken-soup/