Crockpot Thai Coconut Chicken Soup
Experience the vibrant flavors of Thailand right in your kitchen with this Crockpot Thai Coconut Chicken Soup. This easy and comforting dish combines tender chicken, creamy coconut milk, and a medley of fresh vegetables, all seasoned with aromatic ginger and red curry paste. Perfect for cozy family dinners or meal prep, this soup is not only rich and satisfying but also healthy and wholesome. With minimal effort, you can create a delicious bowl of warmth that is both filling and packed with nutrients. It’s an ideal choice for quick weeknight dinners and will leave your family asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 4 hours (low)
- Total Time: 4 hours 15 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Slow Cooker
- 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)
- 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 garnish)
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Place chicken at the bottom of the crockpot.
- Add minced garlic and ginger on top of the chicken.
- Layer chopped carrots, bell peppers, and snap peas or green beans over the chicken.
- 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, stirring it back into the soup.
- Add lime juice just before serving for a burst of freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg