Description
A warm and comforting Thai coconut chicken soup with creamy coconut milk and bold flavors, perfect for busy weeknights.
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
Instructions
- In a crockpot, combine chicken breasts, coconut milk, chicken broth, red curry paste, fish sauce, and lime juice.
- Add the sliced red bell pepper, carrots, broccoli, onion, and garlic.
- Stir to mix all ingredients.
- Cover and cook on low for 360-480 minutes or high for 180-240 minutes, until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the soup.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For spicier soup, add more red curry paste. Feel free to use other vegetables like snap peas or spinach.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai