Description
A delicious and aromatic Thai coconut chicken soup made effortlessly in a crockpot, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Place the chicken breast at the bottom of the crockpot.
- Add the coconut milk, chicken broth, mushrooms, bell pepper, carrots, red curry paste, fish sauce, lime juice, and brown sugar.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken with two forks and stir back into the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier soup, add more red curry paste.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with lime wedges for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Thai, Coconut, Chicken, Soup