Crockpot Thai Coconut Chicken Soup
This creamy and fragrant Thai coconut chicken soup is perfect for busy weeknights, blending coconut milk, red curry, and lime for delightful flavor.
Ingredients
Main Ingredients
- 1 lb chicken breast, boneless and skinless For easy shredding.
- 1 can coconut milk 14 oz can.
- 4 cups chicken broth Can substitute with vegetable broth for vegetarian version.
Flavoring Ingredients
- 1 tbsp red curry paste Adjust to taste for spiciness.
- 1 tbsp fish sauce Can omit for vegetarian version.
- 1 tbsp brown sugar
- Salt and pepper to taste
Vegetables
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Garnish
- Fresh cilantro for garnish
Instructions
Preparation
- Place the chicken breast in the crockpot.
- In a separate bowl, whisk together the coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar.
- Pour the mixture over the chicken.
- Add the mushrooms, bell pepper, onion, and garlic.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken with two forks about 30 minutes before serving.
- Stir in lime juice and season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
For a vegetarian version, replace chicken with firm tofu and use vegetable broth. To keep flavors bright, add fresh herbs and lime juice right before serving. Taste before serving and adjust seasoning as needed.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 24gProtein: 30gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g