Crockpot Thai Coconut Chicken Soup

Why Make This Recipe

Crockpot Thai Coconut Chicken Soup is a warm and comforting dish that brings the taste of Thailand right to your kitchen. With its creamy coconut milk and bold flavors from red curry paste, this soup is easy to make and perfect for busy weeknights. It’s a complete meal that combines protein, vegetables, and comforting broth, making it both delicious and satisfying. Plus, cooking it in a crockpot means you can let it simmer all day without much effort!

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How to Make Crockpot Thai Coconut Chicken Soup

Ingredients:

• 1 pound chicken breasts
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Directions:

1. In a crockpot, combine chicken breasts, coconut milk, chicken broth, red curry paste, fish sauce, and lime juice.
2. Add the sliced red bell pepper, carrots, broccoli, onion, and garlic.
3. Stir to mix all ingredients.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
5. Remove the chicken, shred it, and return it to the soup.
6. Adjust seasoning if needed.
7. Serve hot, garnished with fresh cilantro and lime wedges.

How to Serve Crockpot Thai Coconut Chicken Soup

To serve this delicious soup, ladle it into bowls and top each serving with fresh cilantro. Add a lime wedge on the side for squeezing over the soup. This extra touch of lime adds a bright, zesty flavor. You can enjoy it on its own or serve it with rice or crusty bread to soak up the creamy broth.

How to Store Crockpot Thai Coconut Chicken Soup

If you have leftovers, store them in an airtight container in the fridge. The soup will keep well for about 3-4 days. You can also freeze it for longer storage. Just make sure to let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm it on the stove or in the microwave.

Tips to Make Crockpot Thai Coconut Chicken Soup

• For a spicier soup, add more red curry paste or toss in some red pepper flakes.
• Feel free to use other vegetables like snap peas or spinach for extra nutrition.
• If you want more coconut flavor, you can add a little extra coconut milk when serving.
• Make sure to shred the chicken well for even distribution in the soup.

Variation

You can easily adapt this recipe by using shrimp or tofu instead of chicken. Just add the shrimp in the last 30 minutes of cooking or add the tofu at the same time as the veggies. This gives you a great vegetarian or seafood option that is just as tasty.

FAQs

Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time by an hour or so for the crockpot to ensure it’s fully cooked.

Is there a substitute for fish sauce?
If you want a vegetarian option, you can use soy sauce or coconut aminos as a substitute for fish sauce.

Can I make this soup spicy?
Absolutely! You can add more red curry paste or some fresh chili peppers to your liking to give the soup a nice kick. Adjust according to your heat preference!

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