Description
Crockpot Thai Coconut Chicken Soup is the ultimate comfort dish that combines rich coconut milk with tender chicken and vibrant vegetables. This easy-to-make soup is perfect for busy weeknights or cozy family dinners. With its aromatic blend of spices and fresh herbs, each bowl offers a burst of flavor that will warm your heart and satisfy your cravings.
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 (red or yellow)
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- Fresh cilantro for garnish
- Salt and pepper to taste
- 2 tablespoons lime juice
Instructions
- Place chicken breasts in the crockpot.
- Top with minced garlic and ginger.
- Add chopped carrots and bell peppers.
- Pour in coconut milk and chicken broth.
- Mix in red curry paste until well 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 the chicken about 30 minutes before serving and stir back into the soup.
- Just before serving, add lime juice for extra flavor.
- Garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg