Description
Crockpot Thai Coconut Chicken Soup is a warm and inviting dish that brings the vibrant flavors of Thailand right to your kitchen. This easy-to-make soup combines tender chicken, fresh vegetables, and a creamy coconut broth infused with aromatic spices like ginger and garlic. Perfect for family dinners or meal prep, this comforting soup cooks effortlessly in your crockpot, allowing you to savor rich flavors without spending hours in the kitchen. The balance of creamy coconut milk and zesty lime juice creates a delightful harmony, making every spoonful a satisfying experience. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, this incredible recipe is sure to become a favorite.
Ingredients
Scale
- 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)
- 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
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas on top.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste and fish sauce until well combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred the chicken with two forks about 30 minutes before serving and stir back into the soup.
- Stir in lime juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg