Description
A comforting, easy Classic Crockpot Thai Coconut Chicken Soup for busy weeknights. Tender chicken and veggies simmer in a rich coconut broth with a gentle kick of spice.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 large red bell pepper, sliced
1 cup sliced carrots
1/2 cup sliced yellow onion
2 cloves garlic, minced
1 tbsp grated fresh ginger
4 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
Juice of 1 lime
1/4 cup chopped fresh cilantro, for garnish
Cooked jasmine rice, for serving (optional)
Instructions
1. Place chicken, bell pepper, carrots, onion, garlic, and ginger in a 6-quart slow cooker.
2. In a bowl, whisk chicken broth, coconut milk, red curry paste, fish sauce, and brown sugar. Pour over ingredients in the slow cooker.
3. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until chicken is cooked through and tender.
4. Stir in lime juice just before serving; taste and adjust seasoning.
5. Garnish with cilantro and serve hot (over jasmine rice, if desired).
Notes
For extra heat, add a pinch of red pepper flakes with the curry paste.
Great for meal prep and freezes well.
Enjoy this easy spin on a classic Thai dish.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg