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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup

This Crockpot Thai Coconut Chicken Soup is a delicious blend of creamy coconut milk and vibrant flavors, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Shredding Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb boneless, skinless chicken breasts Frozen chicken can be used, may require longer cook time.
  • 1 can coconut milk Can substitute with coconut cream for thicker consistency.
  • 4 cups chicken broth Vegetable broth works for a vegetarian option.
  • 2 cups chopped carrots Both fresh and frozen will do.
  • 1 cup chopped bell peppers Opt for red or yellow for sweetness, green for a pronounced taste.
  • 1 cup snap peas or green beans Any preferred vegetable can be added.
  • 2 tbsp red curry paste Adjust according to spice tolerance.
  • 3 cloves garlic (minced) Fresh is best, powdered is a backup.
  • 1 tbsp ginger (minced) Fresh is ideal, ground works in a pinch.
  • 1 tbsp fish sauce Can swap with soy sauce for vegetarians.
  • 1 tbsp lime juice Freshly squeezed is best.
  • 1/4 cup fresh cilantro For garnishing.
  • 1 unit lime wedges for serving Essential for enhancing flavor.
  • to taste salt and pepper For seasoning.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot.
  2. Add Aromatics: Sprinkle the minced garlic and freshly grated ginger over the chicken.
  3. Layer the Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans over the chicken.
  4. Pour the Liquid: Pour the coconut milk and chicken broth into the crockpot, covering the ingredients.
  5. Mix in Flavors: Stir in the red curry paste and fish sauce until well combined.
  6. Season to Taste: Add salt and pepper, balancing the flavors.
  7. Cook Low and Slow: Cover and cook on low for 4-6 hours or high for 2-3 hours.
  8. Shred the Chicken: About 30 minutes before serving, shred the chicken and stir it back into the soup.
  9. Finish with Freshness: Stir in freshly squeezed lime juice just before serving.
  10. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This soup is versatile and can adapt to your family's taste preferences, allowing for various vegetable additions and broth substitutions.

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