Description
Crockpot Thai Coconut Chicken Soup is a warm, comforting dish that brings the vibrant flavors of Thai cuisine into your home. This creamy soup combines tender chicken with fresh vegetables and aromatic spices, all simmered to perfection in your slow cooker. Perfect for busy weeknights or cozy gatherings, this recipe is not only easy to prepare but also customizable to suit your tastes. With its rich coconut milk base and a hint of spice from red curry paste, it’s sure to become a family favorite. Serve it hot, garnished with fresh cilantro and lime, for a delightful meal that nourishes both body and soul.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 14 ounces coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro (for garnish)
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add minced garlic and ginger on top of the chicken.
- Layer chopped carrots, bell peppers, and snap peas over the chicken.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste and fish sauce until well combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken about 30 minutes before serving and stir back into the soup.
- Just before serving, mix in lime juice for added brightness.
- Serve hot with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low / 2 hours on high
- Category: Main
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg