Crockpot Thai Coconut Chicken Soup
A creamy and comforting soup packed with bold flavors, perfect for a hassle-free dinner made in your slow cooker.
Ingredients
Main Ingredients
- 1 lb chicken breast Boneless and skinless
- 1 can (14 oz) coconut milk
- 4 cups chicken broth Can substitute with homemade broth for richer flavor
- 2 cups mixed vegetables (carrots, bell peppers, snap peas) Feel free to substitute with any leftover veggies
Flavor Enhancers
- 2 tablespoons red curry paste Adjust spice levels to taste
- 1 tablespoon fish sauce Can replace with soy sauce for a vegan option
- 1 tablespoon lime juice Fresh lime juice preferred
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
For Serving
- Fresh cilantro For garnish
- Lime wedges For serving
Instructions
Preparation
- Place the chicken breast in the slow cooker.
- Add the coconut milk, chicken broth, mixed vegetables, red curry paste, fish sauce, lime juice, garlic, and ginger.
- Stir to combine all ingredients.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Once the chicken is cooked through, shred it with two forks.
- Season with salt and pepper to taste.
Serving
- Serve the soup hot, garnished with fresh cilantro and lime wedges.
Notes
Tip: Don't skip adding fresh cilantro; it brightens up the flavors. Adjust spice levels by adding more curry paste if you prefer it spicier. This soup can be made ahead and stores well in the fridge for 3-4 days.