Description
This Crockpot Thai Coconut Chicken Soup is the ultimate cozy comfort food. With rich coconut milk, tender shredded chicken, fresh veggies, and a touch of red curry spice, it’s packed with flavor and made easily in your slow cooker.
Ingredients
- 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 (red or yellow preferred)
- 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 garnishing
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
1. Place the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Sprinkle minced garlic and ginger over the chicken.
3. Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
4. Pour the coconut milk and chicken broth into the crockpot.
5. Stir in the red curry paste and fish sauce until well combined.
6. Add salt and pepper to taste.
7. Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender and easily shredded.
8. About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup.
9. Stir in lime juice just before serving.
10. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
To make it spicier, add more curry paste or a dash of chili flakes.
You can substitute fish sauce with soy sauce or tamari for a different flavor profile.
Great served over jasmine rice or rice noodles for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 18g
- Protein: 22g
Keywords: thai coconut chicken soup, crockpot soup, slow cooker curry soup