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Crockpot Thai Coconut Chicken Soup

A comforting and flavorful dish featuring tender chicken, rich coconut milk, and vibrant vegetables, easily cooked in a crockpot.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 preferred)
  • 1 cup snap peas or green beans
Flavor Enhancers
  • 2 tablespoons red curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • Fresh cilantro, for garnishing
  • Lime wedges, for serving
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by placing the chicken breasts at the bottom of your crockpot.
  2. Sprinkle the minced garlic and ginger over the chicken.
  3. Layer the chopped carrots, bell peppers, and snap peas (or green beans) on top of the chicken.
  4. Pour in the coconut milk and chicken broth.
  5. Stir in the red curry paste and fish sauce until everything is combined.
  6. Add salt and pepper according to your taste preference.
Cooking
  1. Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours.
  2. About 30 minutes before serving, shred the chicken with two forks and mix it back into the soup.
  3. Just before serving, stir in the lime juice.
Serving
  1. Serve the soup hot, garnished with fresh cilantro and lime wedges.

Notes

For meal prep, store leftovers in an airtight container for 3-4 days in the refrigerator. Freeze for up to 3 months. Adjust spice level by reducing the amount of red curry paste as needed.