Description
A warming Thai soup with tender chicken, coconut milk, and red curry paste, made easy in the slow cooker for a comforting, flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
1. Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
2. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked.
3. Remove the chicken from the Crockpot and shred it using two forks.
4. Return the shredded chicken to the soup and stir to combine.
5. Add lime juice to the soup for a fresh, bright flavor.
6. Serve hot, garnished with fresh cilantro.
Notes
Adjust the amount of red curry paste based on your preferred spice level.
Lime juice adds brightness and balances the richness of the coconut milk.
Use fresh cilantro for the best garnish flavor.
Be sure to check for allergens in packaged ingredients if needed.
This soup is low-carb, gluten-free, and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 20g
- Carbohydrates: 10g
- Protein: 25g