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Crockpot Thai Coconut Chicken Soup

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A comforting and flavorful Thai Coconut Chicken Soup made in the slow cooker, perfect for busy weeknights.

Ingredients

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  • 1 lb chicken breast
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 1 cup sliced carrots
  • 1 cup bell peppers, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Place the chicken breasts at the bottom of your crockpot.
  2. Pour in the coconut milk and chicken broth, covering the chicken completely.
  3. Add in the diced tomatoes, sliced carrots, diced bell peppers, onion, garlic, ginger, soy sauce, lime juice, fish sauce, red curry paste, salt, and pepper.
  4. Gently stir everything until it’s nicely combined.
  5. Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked.
  6. Once cooked, remove the chicken, shred it using two forks, and return it to the soup.
  7. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Can substitute chicken thighs for richer flavor or use vegetable broth for a vegetarian version.

Nutrition

Find it online: https://www.tastysavvy.com/crockpot-thai-coconut-chicken-soup/