Crockpot Thai Coconut Chicken Soup
This rich and creamy Thai coconut chicken soup is easy to prepare in a crockpot, filled with vegetables and lean chicken for a comforting meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk Use full-fat for creamier soup.
- 4 cups chicken broth Use low-sodium if needed.
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste Add slowly to control spice level.
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce Can be swapped with soy sauce for a vegetarian version.
- 2 tablespoons lime juice Add at the end for freshness.
- to taste Salt and pepper
- Fresh cilantro for garnishing
- Lime wedges for serving
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add salt and pepper to taste.
Cooking
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- About 30 minutes before soup is done, shred the chicken and stir back into the soup.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Cool the soup before storing. It can be refrigerated for 3-4 days or frozen for up to 2 months. Thaw in the fridge and reheat gently.