Description
A delightful Thai-inspired coconut chicken soup made in the slow cooker. Perfect for cozy nights!
Ingredients
- 1 pound of chicken breast
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 cup sliced carrots
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine chicken, coconut milk, chicken broth, carrots, bell peppers, mushrooms, red curry paste, fish sauce, ginger, and garlic in a slow cooker.
- Cover and cook on low for 360-480 minutes or on high for 180-240 minutes until chicken is tender.
- Remove the chicken and shred it with a fork. Return the shredded chicken to the slow cooker.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
To store leftover soup, cool completely and transfer to an airtight container. It keeps for 3-4 days in the refrigerator or up to 3 months in the freezer. Adjust seasoning before serving for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai