Crockpot Thai Coconut Chicken Soup
Crockpot Thai Coconut Chicken Soup is a heartwarming dish that brings together the creamy richness of coconut milk and aromatic spices for a truly delightful meal. Whether you’re enjoying a cozy night in or hosting friends, this soup is the perfect solution for an easy yet impressive dinner. With just a few ingredients and minimal preparation, you can set your slow cooker to work while you attend to other tasks. This comforting soup is versatile, allowing you to adjust ingredients according to your taste preferences. Packed with protein and veggies, it’s not only delicious but also nourishing. Enjoy this bowl of flavorful goodness that fills your home with enticing aromas!
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- 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
- Salt and pepper to taste
Instructions
- Place chicken breasts at the bottom of the crockpot.
- Add minced garlic and ginger over the chicken.
- Layer chopped carrots, bell peppers, and snap peas on top.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well combined.
- Season with salt and pepper.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Shred chicken about 30 minutes before serving and stir back into the soup.
- Add lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg