Description
Crockpot Thai Coconut Chicken Soup is an aromatic, creamy, and comforting dish featuring tender shredded chicken, vibrant vegetables, and rich coconut curry broth. A simple slow-cooked meal that brings big Thai-inspired flavor with minimal effort.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
1. Place the boneless, skinless chicken breasts at the bottom of the crockpot.
2. Sprinkle minced garlic and ginger over the chicken.
3. Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
4. Pour the coconut milk and chicken broth into the crockpot.
5. Stir in the red curry paste and fish sauce until well combined.
6. Add salt and pepper to taste.
7. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the chicken is tender.
8. About 30 minutes before the soup is done, shred the chicken with two forks and stir it back into the soup.
9. Stir in lime juice just before serving for added brightness.
10. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra heat, add sliced chili peppers or a dash of chili oil. You can substitute green beans for snap peas or add mushrooms for more umami. Serve over jasmine rice or rice noodles for a heartier meal. Leftovers store well for up to 4 days in the fridge.