Description
A fragrant and cozy Thai coconut chicken soup made effortlessly in a slow cooker, combining creamy coconut milk and bold flavors for a comforting meal.
Ingredients
Scale
- 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)
Instructions
- In a crockpot, combine chicken breasts, coconut milk, chicken broth, red curry paste, fish sauce, and lime juice. Stir well.
- Add sliced carrots, bell peppers, mushrooms, minced garlic, and grated ginger to the mix. Press the veggies into the liquid.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Remove the chicken, shred it, and return to the soup.
- Serve hot, garnished with fresh cilantro and adjust seasoning with lime or fish sauce as needed.
Notes
Use chicken thighs for more tenderness; can be made vegetarian with tofu or chickpeas. Adjust spice levels gradually to your taste.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crockpot, Thai, Coconut Soup, Chicken Soup, Comfort Food