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Crockpot Thai Coconut Chicken Soup

A warm, comforting soup with a tropical twist that's easy to make in a slow cooker.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts
  • 1 can (13.5 oz) coconut milk
  • 4 cups chicken broth
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 cups mixed vegetables (like bell peppers, carrots, and snap peas) Substitute with any seasonal vegetables.
  • 1 onion chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • to taste Salt and pepper
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a slow cooker, combine chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, mixed vegetables, onion, garlic, and ginger.
  2. Stir well to combine all ingredients.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
  4. Remove the chicken, shred it, and return it to the soup.
  5. Season with salt and pepper to taste before serving.
  6. Garnish with fresh cilantro and serve hot.

Notes

For storage, this soup keeps well in the fridge for about 3-4 days and up to 3 months in the freezer. Add a splash of broth when reheating to restore creaminess.