Description
Seo Optimized Description: This Crockpot Thai Coconut Chicken Soup is a flavorful, easy-to-make dish with rich coconut milk, aromatic spices, and tender chicken. Perfect for cozy nights, this slow-cooked soup brings bold Thai-inspired flavors to your kitchen. With minimal effort, you can enjoy a hearty, comforting meal that’s sure to please the entire family.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1–2 fresh Thai chilies, sliced (optional, for heat)
- 1 cup mushrooms, sliced (optional)
- 1 red bell pepper, thinly sliced
- Fresh cilantro for garnish
- Lime wedges for garnish
- Salt and pepper to taste
Instructions
- Add the chicken, coconut milk, chicken broth, onion, garlic, ginger, red curry paste, fish sauce, lime juice, turmeric, ground coriander, and Thai chilies (if using) to the Crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the Crockpot.
- Add the sliced mushrooms and red bell pepper to the soup, stir, and cook for an additional 20-30 minutes on low until the vegetables are tender.
- Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
- Serve the soup in bowls, garnished with fresh cilantro and lime wedges.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight and reheat.
- Reheating: Reheat the soup on the stovetop over medium heat, or microwave individual servings for 2-3 minutes.
