Crockpot Thai Coconut Chicken Soup
A creamy and comforting soup made with tender chicken, coconut milk, and vibrant Thai spices.
Servings: 4 servings
Equipment
- Crockpot
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- to taste fresh cilantro, for garnish
Instructions
- Place the chicken breasts in the bottom of your crockpot.
- Add diced onion, minced garlic, and sliced red bell pepper over the chicken.
- Pour in the chicken broth and coconut milk, stirring gently to combine.
- Mix in the red curry paste and fish sauce until well-dispersed.
- Cover and cook on low for 5-6 hours, or on high for about 3 hours, until the chicken is tender and cooked through.
- Remove the chicken breasts, shred them with two forks, and return the meat to the crockpot.
- Stir in the fresh lime juice for a burst of brightness.
- Taste and adjust seasoning if needed (add more fish sauce, curry paste, or lime to your liking).
- Ladle the soup into bowls and garnish generously with fresh cilantro.
- Serve hot, with optional toppings like sliced red chiles or bean sprouts for extra crunch!
Notes
For a creamier texture, use full-fat coconut milk. Adjust the spice level by adding more or less red curry paste.