Description
A flavorful and comforting Crockpot Thai Coconut Chicken Soup featuring tender chicken breasts simmered in a rich coconut milk broth infused with red curry paste, ginger, garlic, and fresh vegetables, finished with a splash of lime juice and fresh cilantro garnish.
Ingredients
Scale
Chicken and Broth
- 4 chicken breasts
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
Flavorings and Vegetables
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 carrot, sliced
Finishing Touches
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Prepare chicken: Place the chicken breasts in the crockpot to create the base of the soup.
- Add ingredients: Pour in the coconut milk and chicken broth, then add red curry paste, fish sauce, grated ginger, minced garlic, sliced red bell pepper, and sliced carrot, evenly distributing the flavors.
- Cook the soup: Cover the crockpot and cook on low for 6 hours or on high for 3 hours to allow the chicken to become tender and the flavors to meld together.
- Shred chicken: After cooking, remove chicken breasts from the crockpot, shred the meat using two forks, then return the shredded chicken to the soup to absorb more flavor.
- Finish and serve: Stir in fresh lime juice to add brightness and garnish the soup with fresh cilantro before serving to enhance aroma and presentation.
Notes
- For a spicier soup, add more red curry paste to taste.
- If you prefer a thicker soup, use full-fat coconut milk and reduce the broth slightly.
- Frozen chicken breasts can be used, but increase the cooking time by about an hour on low setting.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
