Description
This Crockpot Thai Coconut Chicken Soup is a flavorful and comforting dish that combines tender chicken breasts with a rich coconut milk base, enhanced by red curry paste, fish sauce, and fresh aromatics like ginger and garlic. Simmered slowly in a crockpot, it develops deep, vibrant flavors with just a handful of simple ingredients. Finished with a touch of lime juice and fresh cilantro, this soup offers a perfect balance of spicy, tangy, and creamy notes, making it an easy and delicious meal for any day.
Ingredients
Scale
Protein
- 4 chicken breasts
Liquids & Sauces
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Produce & Aromatics
- 1 tablespoon red curry paste
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- Fresh cilantro, for garnish
Instructions
- Prepare the chicken: Place the chicken breasts in the crockpot, ensuring they lay flat for even cooking.
- Add the ingredients: Pour in the coconut milk and chicken broth. Add the red curry paste, fish sauce, grated ginger, minced garlic, sliced red bell pepper, and sliced carrot into the crockpot with the chicken.
- Cook the soup: Cover the crockpot and cook the mixture on low for 6 hours or on high for 3 hours until the chicken is fully cooked and tender.
- Shred the chicken: Carefully remove the cooked chicken breasts from the crockpot, shred them using two forks or your hands, and then return the shredded chicken back into the soup.
- Finish the soup: Stir in the lime juice to add brightness and garnish the soup with fresh cilantro just before serving for added freshness and aroma.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or let the soup cook uncovered for the last 30 minutes.
- Adjust red curry paste quantity to control the spice level according to your preference.
- You can substitute chicken breasts with thighs for juicier meat.
- Serve with steamed jasmine rice or rice noodles for a heartier meal.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
