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Crockpot Thai Coconut Chicken Soup

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A delightful fusion of flavors with tender chicken, creamy coconut milk, and vibrant vegetables, perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 lb chicken breast
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 cup diced tomatoes
  • 1 cup sliced carrots
  • 1 cup bell peppers, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Place the chicken breasts at the bottom of your crockpot.
  2. Pour in the coconut milk and chicken broth.
  3. Add the diced tomatoes, sliced carrots, diced bell peppers, onion, garlic, ginger, soy sauce, lime juice, fish sauce, and red curry paste.
  4. Stir everything until it’s nicely combined.
  5. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked.
  6. When done, remove the chicken, shred it, and return it to the soup.
  7. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For a creamier texture, blend a cup of the soup and stir it back in after shredding the chicken. This soup freezes well; portion it for easy meals.

Nutrition

Find it online: https://www.topchoicerecipes.com/crockpot-thai-coconut-chicken-soup/