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Crockpot Thai Coconut Chicken Soup

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A comforting and flavorful Thai soup made easily in a Crockpot, featuring chicken, coconut milk, and red curry paste.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 400
Ingredients Method Nutrition Notes

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

Method
 

Preparation
  1. Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
  2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
  3. Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
  4. Stir in lime juice and mix well.
  5. Ladle into bowls, garnish with fresh cilantro, and serve warm.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g

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.
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