Description
This Crockpot Thai Coconut Chicken Soup is a rich and flavorful slow-cooked soup combining tender chicken, creamy coconut milk, and aromatic Thai curry paste. With fresh vegetables and vibrant garnishes, it's a comforting and easy meal perfect for any day.
Ingredients
Main Ingredients
- 1 pound cooked chicken breast (shredded or cut into bite-sized pieces)
- 1 small yellow onion (sliced)
- 1 large red bell pepper (sliced into bite-sized pieces)
- 3 large garlic cloves (minced)
- 1 tablespoon peeled and grated fresh ginger
- 8 ounces white mushrooms (sliced)
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 13.5-ounce cans full-fat coconut milk or coconut cream
- 1 ½ tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice (plus more for serving)
Garnish
- Green onions (thinly sliced for garnish)
- Fresh chopped cilantro (for garnish)
Instructions
- Prepare Ingredients: Place the shredded chicken, sliced yellow onion, red bell pepper pieces, minced garlic, grated ginger, sliced mushrooms, and brown sugar into a 6-quart slow cooker.
- Add Liquids and Seasonings: Pour in chicken broth, full-fat coconut milk or cream, red Thai curry paste, soy sauce, and rice wine vinegar into the slow cooker. Stir well to combine all ingredients thoroughly.
- Slow Cook the Soup: Cover the slow cooker with its lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally to ensure even cooking and flavor blending.
- Finish and Serve: Stir in fresh lime juice and adjust the seasoning to your taste. Ladle the soup into bowls and garnish with thinly sliced green onions, freshly chopped cilantro, and a wedge of lime. Serve hot and enjoy!
Notes
- You can use either cooked or leftover chicken for convenience and to speed up the cooking process.
- Adjust the amount of Thai curry paste according to your preferred spice level.
- For a dairy-free and gluten-free option, ensure your soy sauce is gluten-free or use tamari.
- Stir the soup occasionally during cooking to prevent ingredients from sticking to the bottom.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
