Crockpot Thai Coconut Chicken Soup
why make this recipe
Crockpot Thai Coconut Chicken Soup is a comforting and delicious dish that brings a taste of Thailand to your kitchen. It’s perfect for busy days since you can set it and forget it. The combination of chicken, coconut milk, and red curry paste creates a rich and flavorful soup that will warm you up. Plus, it’s easy to make and uses just one pot!
how to make Crockpot Thai Coconut Chicken Soup
Making Crockpot Thai Coconut Chicken Soup is simple. You just need to gather your ingredients and follow a few easy steps. You’ll love how the flavors blend together while the soup cooks slowly, making the chicken tender and the broth rich.
Ingredients :
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Directions :
- Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
- Stir in lime juice and mix well.
- Ladle into bowls, garnish with fresh cilantro, and serve warm.
how to serve Crockpot Thai Coconut Chicken Soup
Serve the soup warm in bowls. You can add a sprinkle of fresh cilantro on top for a nice touch. This soup pairs well with rice, so you can serve it with a side of steamed jasmine rice if you like.
how to store Crockpot Thai Coconut Chicken Soup
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. Just reheat the soup on the stove or in the microwave before serving again. If you want to freeze it, place it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
tips to make Crockpot Thai Coconut Chicken Soup
- To enhance the flavors, consider adding some fresh ginger or lemongrass.
- If you want a spicier soup, add more red curry paste or some sliced chili peppers.
- You can use frozen chicken breasts, just make sure to extend the cooking time slightly.
variation
If you want to make this soup vegetarian, you can substitute chicken with tofu and use vegetable broth instead of chicken broth. You can also add in your favorite vegetables, such as carrots or snap peas.
FAQs
1. Can I use other meats in this recipe?
Yes, you can use beef or pork, but make sure to adjust the cooking time accordingly.
2. Is this soup spicy?
The soup has a mild spice level due to the red curry paste, but you can adjust it to your taste by adding more or less.
3. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and let the flavors meld together. Just reheat before serving.
Crockpot Thai Coconut Chicken Soup
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can coconut milk (14 oz)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
Preparation
- Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
- Stir in lime juice and mix well.
- Ladle into bowls, garnish with fresh cilantro, and serve warm.
