Description
A warming Thai soup with tender chicken, coconut milk, and red curry paste, made easy in the slow cooker for a comforting meal.
Ingredients
→ Main Proteins & Base
1 lb boneless, skinless chicken breasts
4 cups chicken broth
1 can (14 oz) coconut milk
→ Seasonings & Sauces
2 tablespoons red curry paste
1 tablespoon fish sauce
→ Vegetables & Aromatics
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, sliced
→ Finishing Touches
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. Return the shredded chicken to the soup.
4. Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.
Notes
By: Zaho
Adjust red curry paste amount to control spiciness level.
Lime juice adds brightness and balances the rich coconut flavors.
Tools you’ll need: Slow cooker/Crockpot; two forks for shredding.
Allergy note: Contains fish (fish sauce). Always check labels if gluten-free or dairy-free is required.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 375
- Sugar: 4g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg