Thai Coconut Chicken Soup (Print Format)
This cozy Thai dish features chicken, creamy coconut milk, and curry paste. Toss everything in the slow cooker and enjoy a hands-free, flavorful meal.
# Ingredients:
→ Proteins & Base
01 -
1 can of coconut milk (14 oz)
02 -
4 cups of chicken broth
03 -
1 pound of chicken breasts, boneless and skinless
→ Sauces & Seasonings
04 -
1 tablespoon of fish sauce
05 -
2 tablespoons of red curry paste
→ Aromatics & Veggies
06 -
1 red bell pepper, cut into slices
07 -
2 cloves of garlic, finely minced
08 -
1 onion, chopped into small pieces
→ Final Additions
09 -
Juice from 1 lime
10 -
Fresh cilantro leaves as topping
# Steps:
01 -
In the Crockpot, toss in the chicken, broth, coconut milk, red curry paste, fish sauce, garlic, onion, and red bell pepper.
02 -
Set to low for 6-7 hours, or kick it up to high for 3-4 hours, until the chicken’s done.
03 -
Take out the chicken and shred it into pieces with two forks. Then drop it back in the pot.
04 -
Mix in the lime juice for a zesty kick. Dish it up and sprinkle cilantro on top before serving.
# Tips:
01 -
Go for less or more red curry paste if you want to alter the heat.
02 -
Squeeze lime juice at the end for a fresh lift to the creamy soup.
03 -
Want extra crunch? Toss in bamboo shoots or mushrooms during the last hour.
04 -
Put leftovers in the fridge (3 days max) or stash them in the freezer for up to 3 months.