Crockpot Thai Coconut Chicken Soup
A comforting and flavorful Thai soup made easily in a Crockpot, featuring chicken, coconut milk, and red curry paste.
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.
Notes
For enhanced flavors, consider adding fresh ginger or lemongrass. For a spicier soup, increase the red curry paste or add sliced chili peppers. To make it vegetarian, substitute chicken with tofu and use vegetable broth instead.