Crockpot Thai Coconut Chicken Soup
This Crockpot Thai Coconut Chicken Soup is a rich, flavorful, and comforting dish with creamy coconut milk, a hint of red curry, and tender chicken. Perfect for a cozy dinner or meal prep
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6-7 hours (depending on cooking time)
- Yield: Serves 4-6 1x
- Category: Soup, Main Course
- Method: Slow Cooker, Crockpot
- Cuisine: Thai, Asian Fusion
- Diet: Vegetarian
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, 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 tender. - Shred the Chicken:
Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup. - Finish the Soup:
Stir in lime juice and mix well.
- Serve & Enjoy:
Ladle into bowls, garnish with fresh cilantro, and serve warm.
Notes
- For extra heat, you can add red pepper flakes or sliced fresh chili peppers.
- This soup pairs perfectly with jasmine rice or noodles.
- If you prefer a creamier texture, blend a portion of the soup before adding the shredded chicken.
- You can freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 300
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg