Crockpot Thai Coconut Chicken Soup
This warm and comforting Crockpot Thai Coconut Chicken Soup is a flavorful dish that combines tender chicken, creamy coconut milk, and aromatic Thai spices. Perfect for busy days, simply let the slow cooker do the work for you!
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
Ingredients
- 1 pound boneless, skinless chicken breasts about 450 grams
- 1 can coconut milk 13.5 oz/400 ml
- 4 cups chicken broth 950 ml
- 1 cup carrots, sliced 150 grams
- 1 cup bell peppers, chopped 150 grams
- 1 cup sugar snap peas add 30 minutes before serving
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red Thai curry paste add more for spice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 juice of lime
- to taste salt
- to taste pepper
- for garnish fresh cilantro
Instructions
- Set the Crockpot to low heat.
- Place the boneless, skinless chicken breasts in the Crockpot.
- In a bowl, mix together the coconut milk, chicken broth, diced onion, minced garlic, minced ginger, red Thai curry paste, fish sauce, brown sugar, and lime juice.
- Pour this mixture over the chicken in the Crockpot.
- Add the sliced carrots and chopped bell peppers into the Crockpot.
- Season with salt and pepper to taste.
- Cover the Crockpot and cook on low for about 6 hours, or until the chicken is tender and easily shreds with a fork.
- About 30 minutes before serving, add the sugar snap peas to the soup.
- Once the chicken is cooked, remove it from the Crockpot, shred it with a fork, and return it to the soup. Stir well.
- Serve hot, garnished with fresh cilantro.
Notes
For a spicier soup, add more red Thai curry paste based on your preference.
This soup can be served on its own or over a bed of jasmine rice for a heartier meal.
Feel free to add other vegetables like zucchini or mushrooms based on what you have on hand.