Description
Crockpot Thai Coconut Chicken Soup is a warm, comforting dish that captures the essence of Thai cuisine in a simple, effortless way. This creamy soup combines tender chicken and vibrant vegetables, all infused with the rich flavors of coconut milk and aromatic spices. Perfect for busy weeknights or when you want to impress guests, this recipe offers an easy preparation method – just toss everything into the crockpot and let it simmer. The result is a delightful blend of textures and tastes that will warm your soul with every spoonful. Whether served on its own or paired with rice or noodles, this soup is bound to become a family favorite.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow)
- 1 cup snap peas or green beans
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add minced garlic and ginger over the chicken.
- Layer in chopped carrots, bell peppers, and snap peas or green beans.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
- About 30 minutes before serving, shred the chicken and stir back into the soup.
- Add lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 70mg