Description
Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish that brings the essence of Thai cuisine right to your kitchen. This easy, one-pot recipe features tender chicken simmered in creamy coconut milk and infused with aromatic spices, making it perfect for busy weeknights or cozy gatherings. Packed with vibrant vegetables and a hint of heat from red curry paste, this soup is not only delicious but also healthy. Whether you enjoy it as a main course or a starter, it’s sure to impress family and friends alike.
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)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro for garnishing
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas on top.
- Pour coconut milk and chicken broth evenly over the ingredients.
- Stir in red curry paste and fish sauce; season with salt and pepper.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken before serving; stir in lime juice.
- Serve hot, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg