Description
This Crockpot Thai Coconut Chicken Soup is a comforting and flavorful dish that brings a taste of Southeast Asia to your kitchen. The creamy coconut milk, spicy red curry paste, and tangy lime juice combine with tender chicken and fresh vegetables for a cozy delight.
Ingredients
Scale
Main Ingredients:
- 1.5 lbs chicken breast (or thighs if you prefer dark meat)
- 2 cans coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 3 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 onion, chopped
- 2 red bell peppers, sliced thin
- 1 cup mushrooms, sliced (or any veggie you have lingering in the fridge)
- Fresh cilantro, for garnish
Instructions
- Prep Ingredients: Chop the onion, slice the bell peppers and mushrooms, and cut the chicken into bite-sized pieces.
- Combine Ingredients: In the crockpot, add the chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, brown sugar, onion, bell peppers, and mushrooms. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the flavors have melded together.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy!
Notes
- You can customize this soup by adding other vegetables like carrots, broccoli, or spinach.
- If you prefer a thicker soup, you can mix a cornstarch slurry and add it to the crockpot during the last hour of cooking.
- For a vegetarian version, you can substitute tofu for the chicken.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg