Crockpot Thai Coconut Chicken Soup
Crockpot Thai Coconut Chicken Soup is a delightful fusion of creamy coconut milk and aromatic spices, creating a comforting dish perfect for cozy evenings or meal prep. This easy-to-follow recipe allows you to whip up a delicious bowl of goodness with minimal effort, making it ideal for impressing guests or enjoying as a hearty solo meal. Rich in flavors from red curry paste and fresh vegetables, this soup is not just satisfying but also nutritious, ensuring you stay healthy while indulging in comfort food. Packed with lean chicken and topped with fresh cilantro and lime, each bowl promises warmth and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves about 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
Instructions
- Place the boneless, skinless chicken breasts in the bottom of your slow cooker.
- Sprinkle minced garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas or green beans on top.
- Pour in the coconut milk and chicken broth.
- Stir in red curry paste until well combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
- Shred the chicken using two forks about 30 minutes before serving.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg