Crockpot Thai Coconut Chicken Soup

 

Ingredients:

Main Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14 oz) coconut milk

Seasonings & Sauces:

• 2 tablespoons red curry paste
• 1 tablespoon fish sauce

Vegetables & Aromatics:

• 1 onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, sliced

Finishing Touches:

• 1 lime, juiced
• Fresh cilantro for garnish

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:

 

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.