Description
A comforting and flavorful soup made with tender chicken, coconut milk, and vibrant vegetables, cooked effortlessly in a crockpot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth (or broth of your choice)
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce (or substitute with soy sauce)
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing (optional)
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Gather all your ingredients and pre-prep the vegetables.
- Place the chicken breasts at the bottom of the crockpot and sprinkle the garlic and ginger over them.
- Add the chopped carrots, bell peppers, and snap peas on top of the chicken. Pour in the coconut milk and chicken broth, then add the red curry paste and fish sauce.
- Season with salt and pepper, cover, and cook on low for 4-6 hours or high for 2-3 hours.
- Shred the chicken in the crockpot about 30 minutes before serving, then stir in lime juice just before serving.
- Serve hot, garnished with cilantro and lime wedges.
Notes
This recipe can be customized with different proteins or vegetables to suit your family’s preferences. Store leftovers in the fridge for up to 4 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
Keywords: crockpot soup, Thai soup, coconut chicken soup, easy soup recipes, family meals