Crockpot Thai Coconut Chicken Soup
A delightful combination of flavors and textures, this Crockpot Thai Coconut Chicken Soup is easy to prepare and perfect for busy schedules, packed with tender chicken, aromatic spices, and creamy coconut milk.
Ingredients
For the soup
- 1 lb chicken breast Boneless, skinless
- 1 can coconut milk (13.5 oz) Full-fat recommended for creaminess.
- 4 cups chicken broth Low-sodium recommended.
- 1 cup diced carrots Fresh is best.
- 1 cup diced bell pepper Any color bell pepper works.
- 1 cup sliced mushrooms Button or cremini mushrooms can be used.
- 1 tablespoon red curry paste Adjust based on spice preference.
- 2 tablespoons fish sauce Adds umami flavor.
- 1 tablespoon lime juice Freshly squeezed is preferred.
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- to taste Fresh cilantro for garnish
- to taste Lime wedges for serving
Instructions
Preparation
- Gather all your ingredients together to streamline the cooking process.
- Dice the carrots, chop the bell peppers, and slice the mushrooms.
- Mince the garlic and grate the ginger for the aromatics.
Cooking
- Place the chicken breast at the bottom of the slow cooker.
- Pour in the coconut milk and chicken broth.
- Add the diced carrots, bell peppers, and mushrooms.
- Stir in the red curry paste, fish sauce, minced garlic, and grated ginger.
- Stir well to combine all ingredients.
- Cover the crockpot and set to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken in the pot using two forks.
- Stir in the lime juice and allow to cook for an additional 30 minutes.
Serving
- Ladle the soup into bowls, garnishing with fresh cilantro and lime wedges.
- Serve alongside crunchy Asian crackers or jasmine rice.
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Notes
For a thicker soup, consider adding a cornstarch slurry towards the end of cooking. Store leftovers in an airtight container for up to 3-4 days in the fridge.