Description
A creamy and comforting soup made with coconut milk, chicken, and fresh vegetables, perfect for busy days.
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 (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
- 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 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 serving, 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.
Notes
Feel free to adjust the spice level and use different vegetables. For a vegetarian version, use tofu and vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Crockpot soup, Thai soup, Coconut chicken soup, Easy recipe, Comfort food