Crockpot Thai Coconut Chicken Soup
Warm, spicy, and creamy, this slow-cooked soup features coconut milk, red curry, and fresh lime for a comforting meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk Use full-fat for a richer soup.
- 4 cups chicken broth Use low-sodium for a healthier option.
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste Start with less if you're sensitive to spice.
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce Can be substituted with soy sauce.
- 2 tablespoons lime juice Add fresh lime juice before serving.
- Fresh cilantro to taste for garnishing Optional.
- Lime wedges to serve for serving
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle 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 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.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For best results, cut vegetables to similar sizes to ensure even cooking. Use full-fat coconut milk for a richer soup and add more red curry paste for extra heat if desired. Cool soup to room temperature before storing in airtight containers. It can be kept in the fridge for up to 3 days or frozen for up to 3 months.