Description
Experience the warmth and comfort of a bowl of Crockpot Thai Coconut Chicken Soup, a delightful fusion of creamy coconut milk and vibrant red curry flavors. This easy-to-make recipe transforms simple ingredients into an aromatic dish that fills your home with enticing scents. Perfect for family dinners or a cozy night in, this soup is not only delicious but also packed with healthy vegetables and lean chicken. Let your slow cooker do the work while you savor the rich, satisfying flavors of this ultimate comfort food.
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
- 2 tablespoons lime juice
- Fresh cilantro for garnishing
Instructions
- Place chicken breasts in the crockpot and sprinkle with minced garlic and ginger.
- Layer chopped carrots, bell peppers, and snap peas on top of the chicken.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well combined; 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 about 30 minutes before serving and stir back into the soup along with lime juice.
- Serve hot, garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg