Crockpot Thai Coconut Chicken Soup
A creamy and comforting Thai soup made with tender chicken, coconut milk, and fresh vegetables, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 3 cloves minced garlic For aromatic flavor.
- 1 tbsp minced ginger Complementary to the garlic.
- 2 cups chopped carrots
- 1 cup chopped bell peppers
- 1 cup snap peas or green beans Choose according to preference.
- 13.5 oz coconut milk Adds creaminess to the soup.
- 4 cups chicken broth
- 2 tbsp red curry paste Adjust based on spiciness preference.
- 1 tbsp fish sauce For umami flavor.
- to taste salt Season to personal preference.
- to taste pepper Season to personal preference.
- 2 tbsp lime juice Added fresh before serving.
- 1 bunch fresh cilantro For garnish.
- 2 wedges lime For garnish.
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle the minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add salt and pepper to taste.
Cooking
- Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and easily shredded.
- About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup.
- Stir in lime juice just before serving.
Serving
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat thoroughly before serving.