Description
Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish that effortlessly brings together the rich creaminess of coconut milk with the aromatic spices of Thai cuisine. Perfect for busy weeknights or cozy family dinners, this easy-to-make soup is both nutritious and satisfying. With tender chicken, fresh vegetables, and a hint of zesty lime, this recipe elevates your dining experience without requiring extensive prep work. Simply throw the ingredients into your slow cooker, let it simmer, and enjoy a bowl of deliciousness that the whole family will love.
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
Instructions
- Prepare the vegetables by washing and chopping them.
- Place chicken breasts at the bottom of the crockpot.
- Layer minced garlic and ginger over the chicken.
- Add chopped carrots, bell peppers, and snap peas on top.
- Pour in coconut milk and chicken broth; mix well.
- Stir in red curry paste and fish sauce.
- 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.
- Shred the chicken about 30 minutes before serving.
- Stir in lime juice just before serving and garnish with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 bowl (250g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg