Description
Crockpot Thai Coconut Chicken Soup is a delightful blend of creamy coconut milk, tender chicken, and vibrant vegetables, all simmered to perfection in your slow cooker. This comforting dish brings the essence of Thai cuisine right to your table with minimal effort. Perfect for busy weeknights or cozy family dinners, this soup not only warms the soul but also fills your kitchen with aromatic spices. With its delectable flavors, it’s sure to impress your family and friends alike. Plus, it’s a nutritious option packed with lean protein and veggies, making it an excellent choice for meal prep or entertaining.
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 garnish
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Sprinkle garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas or green beans on top.
- Pour in coconut milk and chicken broth; stir gently.
- Add red curry paste and fish sauce; mix well.
- Season with salt and pepper according to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken with two forks about 30 minutes before serving, mixing it back into the soup.
- Stir in lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: Low for 4–6 hours / High for 2–3 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg