Description
Indulge in the rich flavors of Thailand with this Slow Cooker Thai Coconut Chicken Soup. Creamy coconut milk, aromatic red curry paste, and tender chicken come together for a comforting and satisfying meal.
Ingredients
Scale
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 3 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 medium carrot, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup chopped fresh cilantro
- 2 green onions, sliced
- Salt and pepper to taste
- Cooked jasmine rice or rice noodles for serving (optional)
Instructions
- Prepare the Ingredients: Place chicken breasts in the slow cooker.
- Mix the Broth: Whisk together coconut milk, chicken broth, red curry paste, ginger, garlic, fish sauce, lime juice, and brown sugar. Pour over the chicken.
- Add Vegetables: Add red bell pepper, mushrooms, and carrot to the slow cooker.
- Cook: Cover and cook on low for 6 hours or high for 3 hours until chicken is tender.
- Shred Chicken: Remove chicken, shred, and return to the slow cooker.
- Final Touches: Stir in cilantro, green onions, salt, and pepper. Serve over rice or noodles.
Notes
- Adjust red curry paste to suit your spice preference.
- Enhance with extra lime juice for added brightness.
- For a richer soup, opt for full-fat coconut milk.
- Garnish with more cilantro or lime wedges for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
