Why Make This Recipe
Crockpot Thai Coconut Chicken Soup is a delicious and comforting dish that fills your kitchen with amazing aromas. It combines the rich flavors of coconut milk and red curry with tender chicken and fresh vegetables. This easy recipe allows you to enjoy a healthy and hearty meal with minimal effort. Simply set it in the crockpot and let it do the work while you go about your day!
How to Make Crockpot Thai Coconut Chicken Soup
Ingredients:
- 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 (red or yellow preferred)
- 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
- Salt and pepper to taste
- Fresh cilantro, for garnishing
- Lime wedges, for serving
Directions:
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add 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.
- About 30 minutes before the soup is done, shred the chicken and stir it back into the soup.
- Stir in lime juice just before serving.
- Serve hot, garnished with fresh cilantro and lime wedges.
How to Serve Crockpot Thai Coconut Chicken Soup
Serve this tasty soup hot. Garnish with fresh cilantro and lime wedges to add a refreshing touch. It pairs well with steamed rice or crusty bread for a complete meal. Enjoy it as a light lunch or a hearty dinner!
How to Store Crockpot Thai Coconut Chicken Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen as it sits. If you want to keep it longer, you can freeze the soup in a freezer-safe container for up to 3 months. Just thaw and reheat it on the stove or microwave when you’re ready to enjoy it again.
Tips to Make Crockpot Thai Coconut Chicken Soup
- Make sure to use fresh vegetables for the best flavor and texture.
- Adjust the amount of red curry paste based on your spice preference; add more for a spicier soup.
- Don’t skip the lime juice; it brightens the soup and balances the flavors.
- Feel free to add other vegetables like mushrooms or zucchini if you like!
Variation
You can swap chicken for tofu or shrimp for a different protein option. This recipe also works well with other vegetables, so feel free to customize it with whatever you have on hand.
FAQs
Can I use frozen chicken in the crockpot?
Yes, you can use frozen chicken. Just note that it may take a bit longer to cook through.
Can I make this recipe without fish sauce?
Yes, you can omit the fish sauce or use soy sauce for a similar umami flavor.
Is this soup spicy?
The spice level depends on the amount of red curry paste you use. You can start with less and add to your taste.
