Crockpot Thai Coconut Chicken Soup
A warming, Thai-inspired soup featuring tender chicken simmered in a rich coconut milk broth with aromatic herbs, vibrant vegetables, and a subtle kick of spice. Perfect for a cozy meal on a chilly day.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Total Time: 8 hours (approx. on low)
- Yield: 6 servings
- Category: Soup
- Method: Crockpot/Slow Cooker
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 can (14 oz) coconut milk
– 3 cups chicken broth
– 1 red bell pepper, thinly sliced
– 1 small onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp Thai red curry paste
– 1 tbsp fish sauce
– 1 tbsp lime juice (plus extra for serving)
– 1 cup mushrooms, sliced
– 1 cup carrots, sliced
– 1 red chili, thinly sliced (optional, for extra heat)
– Fresh cilantro, chopped (for garnish)
– Salt and pepper, to taste
Instructions
1. Place the chicken thighs in the crockpot. Add the diced onion, minced garlic, and grated ginger.
2. Stir in the Thai red curry paste and fish sauce, coating the chicken evenly.
3. Pour in the chicken broth and coconut milk. Mix gently.
4. Add the red bell pepper, mushrooms, carrots, and red chili (if using) to the crockpot.
5. Cover and cook on low for 6-8 hours (or on high for 3-4 hours) until the chicken is tender.
6. Stir in the lime juice, and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro. Optionally, offer extra lime wedges on the side.
Notes
For a spicier kick, add extra red curry paste or chili. This soup pairs wonderfully with steamed rice or noodles for a more filling meal.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600 mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://www.cookflash.com/crockpot-thai-coconut-chicken-soup/