Print

Crockpot Thai Coconut Chicken Soup 6 Steps Awesome Delicious

Crockpot Thai Coconut Chicken Soup 6 Steps Awesome Delicious
Print Recipe

Crockpot Thai Coconut Chicken Soup: A Comforting and Flavorful Slow-Cooked Delight

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts
  • 1 red bell pepper, sliced
  • 8 ounce mushrooms, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoon red curry paste
  • 4 cup chicken broth
  • 1 can (13.5 ounce) coconut milk
  • 2 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, for garnish
  • Thai basil, for garnish
  • Green onions, for garnish
  • Steamed jasmine rice or rice noodles, for serving

Instructions

1. 1. Place the chicken, bell pepper, mushrooms, onion, garlic, ginger, red curry paste, and chicken broth into the crockpot.

2. 2. Cover and cook the soup on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.

3. 3. Remove the chicken from the crockpot, shred it using two forks, and then return the shredded chicken to the soup.

4. 4. Add the coconut milk, fish sauce, brown sugar, and lime juice to the crockpot. Stir well and season with salt and pepper to taste.

5. 5. Ladle the steaming hot Crockpot Thai Coconut Chicken Soup into bowls, garnish with fresh cilantro, Thai basil, or green onions, and serve with a side of jasmine rice or rice noodles if desired.

Notes

Adjust spice levels by starting with a smaller amount of red curry paste and gradually increasing it to suit your taste preferences.

For a vegetarian or vegan version, replace the chicken with firm tofu or chickpeas.

This soup stores well in the refrigerator for up to 4 days and can be reheated on the stovetop or in the microwave.

Nutrition

Keywords: Crockpot, Soup, Thai Cuisine

Find it online: https://www.basterecipes.com/crockpot-thai-coconut-chicken-soup/