Crockpot Thai Coconut Chicken Soup
Equipment
- 1 crock pot
Ingredients
- 1 lb chicken breasts boneless skinless
- 4 cups chicken broth
- 1 can coconut mild 14 oz
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper sliced
Finishing Touches
- 1 lime juiced
- 1/4 cup Fresh cilantro chopped
Instructions
- Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.
- Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.
- Finish the Soup: Stir in lime juice and mix well.
- Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.
Notes
Source: Facebook Group – Slow Cooker Recipe & Tips
- Adjust red curry paste to control spiciness.
- Lime juice adds brightness and balances the rich coconut flavors.
- Serve over jasmine rice or rice noodles for a heartier meal.
- Store leftovers in an airtight container for up to 3 days.