Description
This Crockpot Thai Coconut Chicken Soup is a flavorful, comforting dish featuring tender chicken breasts simmered in a rich coconut milk broth infused with red curry paste, fresh ginger, and aromatic fish sauce. Enhanced with crisp vegetables and a splash of lime juice, this easy slow-cooker recipe delivers authentic Thai-inspired taste with minimal effort.
Ingredients
Scale
Chicken and Broth
- 4 chicken breasts
- 1 can (14 oz) coconut milk
- 3 cups chicken broth
Seasonings and Aromatics
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
Vegetables and Garnish
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Prepare the Crockpot: Place the chicken breasts evenly at the bottom of the crockpot to form the base of the soup.
- Add Broth and Flavorings: Pour in the coconut milk and chicken broth. Stir in the red curry paste, fish sauce, grated ginger, and minced garlic to distribute the aromatic flavors throughout the liquid. Add the sliced red bell pepper and carrot on top.
- Cook the Soup: Cover the crockpot with its lid and set it to cook on low for 6 hours or on high for 3 hours, allowing the chicken to become tender and the flavors to meld.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts carefully from the crockpot. Shred the meat using two forks until finely pulled apart, then return the shredded chicken into the soup pot and stir gently to combine.
- Finish and Serve: Stir in the fresh lime juice to add a zesty brightness. Ladle the soup into bowls and garnish with freshly chopped cilantro for a fresh herbaceous note before serving.
Notes
- For a spicier soup, increase the amount of red curry paste according to taste.
- Chicken thighs can be used instead of breasts for a richer flavor.
- Serve the soup with steamed jasmine rice or rice noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten free, verify that the red curry paste and fish sauce are certified gluten free.
