Description
A comforting and flavorful Thai chicken soup made in a slow cooker with chicken, coconut milk, and vibrant vegetables.
Ingredients
- 1 lb chicken breast, diced
- 4 cups chicken broth
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 bell pepper, sliced
- 2 cups spinach
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In your slow cooker, combine the chicken, chicken broth, coconut milk, red curry paste, onion, garlic, ginger, and bell pepper.
- Stir well to combine and cover.
- Cook on low for 360 minutes or high for 240 minutes until the chicken is cooked through.
- About 30 minutes before serving, stir in the spinach, fish sauce, lime juice, salt, and pepper.
- Serve hot, garnished with chopped cilantro.
Notes
Use quality chicken broth for the best flavor. Feel free to experiment with other vegetables and proteins.
