Description
This Crockpot Thai Coconut Chicken Soup is a creamy and flavorful dish that brings the exotic tastes of Thai cuisine to your table with minimal effort. Tender chicken, vibrant vegetables, and aromatic spices come together in a rich coconut broth that will warm you from the inside out.
Ingredients
Scale
Chicken Soup:
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cups chicken broth
Finishing Touches:
- 1 (13.5 oz) can full-fat coconut milk
- juice of 1 lime
- salt to taste
- fresh cilantro, lime wedges, and sliced green onions for garnish
Instructions
- Preparation: In the slow cooker, combine chicken, red bell pepper, mushrooms, onion, garlic, ginger, red curry paste, fish sauce, brown sugar, and chicken broth. Stir to mix.
- Cooking: Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender. Add coconut milk and lime juice in the last 15 minutes of cooking.
- Seasoning: Adjust salt to taste. Serve hot, garnished with cilantro, green onions, and lime wedges.
Notes
- For more heat, add extra red curry paste or Thai chili.
- Chicken thighs offer more flavor than breasts.
- Pairs well with jasmine rice or rice noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 ½ cups
- Calories: 360
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
