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Crockpot Thai Coconut Chicken Soup

A creamy and delicious Thai coconut chicken soup made in a slow cooker, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Boneless and skinless
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth Low-sodium preferred
  • 1 cup bell peppers, sliced Any color bell peppers
  • 1 cup carrots, sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1-2 tbsp red curry paste Adjust to taste
  • 1 tbsp fish sauce
  • 1 large lime, juiced Juice before adding
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Method
 

Preparation
  1. In a slow cooker, combine the chicken breast, coconut milk, chicken broth, bell peppers, carrots, onion, garlic, red curry paste, and fish sauce.
  2. Stir to combine and season with salt and pepper.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  4. Once cooked, shred the chicken in the soup.
  5. Stir in the lime juice and garnish with fresh cilantro before serving.

Notes

Don't overcook the veggies; they should be tender but not mushy. For a thicker soup, blend a portion after cooking. You can also replace chicken with tofu for a vegan option.