Description
This Crockpot Thai Coconut Chicken Soup is creamy, comforting, and flavorful, made effortlessly with tender chicken, aromatic spices, and bright lime. Ideal for beginners seeking a healthy, quick, and delicious meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Combine Ingredients: Place chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced bell pepper into your Crockpot and gently stir to combine.
- Cook the Soup: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shreds with a fork.
- Shred Chicken: Carefully remove the chicken from the Crockpot, shred it using two forks, and return it to the soup, mixing thoroughly.
- Add Final Flavors: Stir in lime juice to add brightness and balance the flavors. Taste and adjust seasoning if desired.
- Serve Warm: Ladle into bowls, garnish with fresh cilantro, and enjoy warm.
Notes
- Adjust the curry paste amount to control the spiciness. Serve with jasmine rice or rice noodles for a heartier meal. Soup thickens slightly as it cools.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 330kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg