Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 240 minutes Total Time: 250 minutes
Yield: 4 servings Category: LUNCH Cuisine: Thai Diet: Dairy-Free

Ingredients

  • 1 pound chicken breasts, raw
  • 1 can (13.5 oz) coconut milk, full fat
  • 4 cups chicken broth
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 cup carrots, sliced
  • 1 cup bell peppers, sliced
  • 1 cup mushrooms, sliced (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • Fresh cilantro for garnish (optional)
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Instructions

  1. In a crockpot, combine chicken breasts, coconut milk, chicken broth, red curry paste, fish sauce, and lime juice. Stir well.
  2. Add sliced carrots, bell peppers, mushrooms, minced garlic, and grated ginger to the mix. Press the veggies into the liquid.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
  4. Remove the chicken, shred it, and return to the soup.
  5. Serve hot, garnished with fresh cilantro and adjust seasoning with lime or fish sauce as needed.

Notes

  1. Use chicken thighs for more tenderness; can be made vegetarian with tofu or chickpeas. Adjust spice levels gradually to your taste.