Description
Crockpot Thai Coconut Chicken Soup is a delightful, warming dish that combines the rich creaminess of coconut milk with vibrant spices and tender chicken. This recipe is perfect for any occasion, whether you’re winding down after a long day or hosting friends for dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 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
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add minced garlic and ginger on top.
- Layer the 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 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 chicken about 30 minutes before serving and stir back into the soup.
- Add lime juice just before serving.
- Serve hot, garnished with cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg