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Crockpot Thai Coconut Chicken Soup: A Flavorful Delight!

Crockpot Thai Coconut Chicken Soup
Print Recipe

A delicious and aromatic Thai coconut chicken soup made effortlessly in a crockpot, perfect for a comforting meal.

Ingredients

Scale
  • 1 lb chicken breast, boneless and skinless
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 cup carrots, sliced
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste

Instructions

  1. Place the chicken breast at the bottom of the crockpot.
  2. Add the coconut milk, chicken broth, mushrooms, bell pepper, carrots, red curry paste, fish sauce, lime juice, and brown sugar.
  3. Stir to combine all ingredients well.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Once cooked, shred the chicken with two forks and stir back into the soup.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier soup, add more red curry paste.
  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Serve with lime wedges for an extra burst of flavor.

Nutrition

Find it online: https://howeats.com/crockpot-thai-coconut-chicken-soup-recipe/