Crockpot Thai Coconut Chicken Soup is a warm and comforting dish that combines rich flavors and hearty ingredients. This recipe is perfect for busy cooks, as it allows you to set it and forget it while the crockpot does all the hard work. The blend of coconut milk and spices creates a delicious broth that makes this soup a favorite for many.
Why make this recipe
Making Crockpot Thai Coconut Chicken Soup is a great idea for several reasons. First, it is simple and quick to prepare. With just a few ingredients and minimal prep time, you can have a tasty meal ready when you are. Second, the flavors are absolutely amazing. The coconut milk and red curry paste give it a unique taste that is both comforting and exotic. Lastly, this soup is versatile; you can easily adjust the ingredients to suit your taste, making it a dish that everyone can enjoy.
How to prepare Crockpot Thai Coconut Chicken Soup
Preparing Crockpot Thai Coconut Chicken Soup is easy. Just follow these simple steps:
Ingredients:
- 1 pound chicken breast
- 1 can coconut milk
- 4 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Juice of 1 lime
- Fresh cilantro for garnish
Steps:
- Place the chicken breast at the bottom of the crockpot.
- Add coconut milk, chicken broth, red curry paste, soy sauce, and fish sauce.
- Layer in the mushrooms, bell pepper, carrots, ginger, and garlic.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once the chicken is cooked through, shred it with two forks and stir it back into the soup.
- Stir in lime juice just before serving and garnish with fresh cilantro.
How to serve Crockpot Thai Coconut Chicken Soup
To serve this delicious soup, simply ladle it into bowls and garnish with fresh cilantro. You can also serve it with rice or crusty bread on the side for a more filling meal. This soup is great for lunch or dinner and is perfect for sharing with family and friends.
How to store Crockpot Thai Coconut Chicken Soup
If you have leftovers, storing them is easy. Let the soup cool down, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Place it in a freezer-safe container, and it can last for about one month. Just remember to thaw it in the fridge before reheating.
Tips to make Crockpot Thai Coconut Chicken Soup perfectly
- Make sure to use good-quality coconut milk for the best flavor.
- Feel free to adjust the level of spice by adding more or less red curry paste.
- If you like a thicker soup, you can blend some of it before serving.
Variations
There are many ways to customize this soup. You can add more vegetables like spinach or zucchini for extra nutrition. You could also swap the chicken for shrimp or tofu to make it a vegetarian dish. For a different flavor, try adding lime leaves or replacing the fish sauce with an alternative like tamari.
FAQ
Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Just increase the cooking time by an hour.
Q: Can I make this soup spicier?
A: Absolutely! You can add more red curry paste or even some chopped chili peppers to increase the heat.
Q: How do I reheat leftovers?
A: You can reheat the soup on the stove over low heat or in the microwave until warmed through. Just stir well before serving.
Crockpot Thai Coconut Chicken Soup
A warm and comforting soup combining rich flavors with hearty ingredients, made easy in a crockpot.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
- Diet: Paleo
Ingredients
- 1 pound chicken breast
- 1 can coconut milk
- 4 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 1 cup carrots, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Place the chicken breast at the bottom of the crockpot.
- Add coconut milk, chicken broth, red curry paste, soy sauce, and fish sauce.
- Layer in the mushrooms, bell pepper, carrots, ginger, and garlic.
- Cover and cook on low for 360 minutes or high for 180 minutes.
- Once the chicken is cooked through, shred it with two forks and stir it back into the soup.
- Stir in lime juice just before serving and garnish with fresh cilantro.
Notes
Use good-quality coconut milk for the best flavor; adjust red curry paste for spice levels.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: soup, Thai, coconut, chicken, crockpot, easy recipe, comfort food