Description
A warm, aromatic soup made with tender chicken, creamy coconut milk, and a hint of spice, perfect for busy weeknights or cozy dinners.
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 (preferably red or yellow)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing
- Lime wedges, for serving
- Salt and pepper, to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle the minced garlic and ginger over the chicken, ensuring even distribution.
- Add the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth over the layered ingredients.
- Stir in the red curry paste and fish sauce until everything is 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 the chicken is tender and easily shreds.
- About 30 minutes before serving, shred the chicken using two forks and stir it back into the soup.
- Stir in lime juice just before serving for an extra zing of flavor.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Serve with jasmine rice or crusty bread for a heartier meal. Consider adding extra lime wedges and chopped peanuts for garnish.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: soup, Thai soup, chicken soup, slow cooker, coconut milk