Crockpot Thai Coconut Chicken Soup
Warm up with a bowl of Crockpot Thai Coconut Chicken Soup, a delightful blend of rich flavors and tender chicken that makes for the perfect comfort food. This effortless dish combines coconut milk and aromatic spices, creating a creamy, satisfying soup ideal for cozy family dinners or meal prepping for busy weeks. With its vibrant vegetables and luscious broth, each spoonful is a taste of Thailand that will leave you feeling nourished and comforted.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- 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)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop vegetables.
- Place chicken at the bottom of the crockpot.
- Add minced garlic and ginger over the chicken.
- Layer chopped vegetables on top.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well mixed.
- Season with salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Shred chicken into the soup 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: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg