Crockpot Thai Coconut Chicken Soup
Crockpot Thai Coconut Chicken Soup is a delectable fusion of creamy coconut milk, tender chicken, and vibrant vegetables that brings warmth and comfort to every bowl. This easy recipe requires minimal prep time and allows you to enjoy the rich flavors of red curry paste and fresh lime juice without the hassle. Perfect for family dinners or meal prep, this nutritious soup is loaded with wholesome ingredients, making it a delicious option for any occasion. Plus, its versatility means you can customize it with your favorite veggies or proteins.
- Prep Time: 15 minutes
- Cook Time: Low for 4–6 hours / High for 2–3 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Thai
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
- 2 tablespoons lime juice
- Fresh cilantro for garnishing
Instructions
- Place the boneless chicken breasts at the bottom of the crockpot.
- Add minced garlic and ginger on top of the chicken.
- Layer in chopped carrots, bell peppers, and snap peas or green beans.
- Pour in coconut milk and chicken broth to create a rich base.
- Stir in red curry paste until 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 chicken is tender.
- Shred the chicken about 30 minutes before serving and stir back into the soup.
- Just before serving, mix in lime juice for an extra burst of flavor.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg