Description
A comforting and flavorful Thai coconut chicken soup made effortlessly in a crockpot, bursting with spices and creamy coconut milk.
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Combine chicken, carrot, bell pepper, onion, garlic, and ginger in a crockpot.
- Pour in the coconut milk and chicken broth.
- Stir in lime juice, soy sauce, and red curry paste.
- Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through.
- Shred the chicken with two forks and stir it back into the soup.
- Serve hot, garnished with fresh cilantro.
Notes
Use fresh ingredients for the best flavor and adjust the spice level to your liking. This soup pairs well with rice or bread.
