Crockpot Thai Coconut Chicken Soup
Crockpot Thai Coconut Chicken Soup is the ultimate comfort dish that combines tender chicken with rich coconut milk, vibrant vegetables, and aromatic spices. This easy-to-make soup is perfect for cozy family dinners or casual gatherings with friends. Just toss your ingredients into the crockpot, set it, and let it do the work while you enjoy the enticing aroma filling your kitchen. With its creamy texture and a hint of spice from red curry paste, this nutritious soup is both satisfying and healthy. Plus, it’s highly customizable—feel free to swap vegetables according to your preferences or what’s in season. Serve hot garnished with fresh cilantro and lime wedges for an extra zing!
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Thai
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- Fresh cilantro for garnish
Instructions
- Place chicken at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over chicken.
- Layer chopped carrots, bell peppers, and snap peas on top.
- Pour in coconut milk and chicken broth.
- Stir in red curry paste until well combined.
- Season with salt and pepper to taste.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until chicken is tender.
- Shred chicken about 30 minutes before serving.
- Stir in lime juice just before serving.
- Garnish with fresh cilantro and serve hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg