Crockpot Thai Coconut Chicken Soup
A heartwarming soup that combines creamy coconut milk with bold Thai flavors, perfect for family dinners and meal prep.
Ingredients
Main Ingredients
- 1 pound chicken breasts or thighs Your choice of meat.
- 2 cans (13.5 oz each) coconut milk
- 4 cups chicken broth
- 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas) Use seasonal vegetables.
- 2 tablespoons red curry paste Adjust for spice tolerance.
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons fish sauce Do not skip for depth of flavor.
- 1 lime Juice of 1 lime Adds freshness.
- to taste Salt and pepper Adjust according to taste.
- as needed Fresh cilantro for garnish
Instructions
Preparation
- Add the chicken to the slow cooker.
- Pour in the coconut milk and chicken broth to form the base.
- Add the mixed vegetables.
- Add the red curry paste, minced garlic, and minced ginger.
- Stir in the fish sauce and season with salt and pepper.
Cooking
- Set the slow cooker to low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks and return it to the pot.
- Stir in the lime juice and adjust seasoning if necessary.
Notes
For extra flavor, use bone-in chicken. If a thicker soup is desired, cook an extra hour to allow for evaporation. Store leftovers in an airtight container for 4-5 days in the refrigerator or freeze for up to three months.