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Crockpot Thai Coconut Chicken Soup

Crockpot Thai Coconut Chicken Soup: Comfort in Every Sip

This Crockpot Thai Coconut Chicken Soup is a comforting blend of flavors, perfect for those chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs Chicken Breast Can substitute with thighs for richer flavor.
  • 2 cans Coconut Milk Light version works too for fewer calories.
  • 3 cups Chicken Broth Homemade enhances depth.
  • 2 tablespoons Red Curry Paste Adjust for preferred heat level.
  • 1 tablespoon Fish Sauce Substitute with soy sauce for vegetarian.
For Flavor and Freshness
  • 3 tablespoons Lime Juice Fresh is best, bottled can work.
  • 2 tablespoons Brown Sugar Balances the flavors.
  • 1 Onion Chopped, adds aroma and depth.
For Color and Nutrients
  • 2 Red Bell Peppers Sliced thin, other vegetables can be used.
  • 1 cup Mushrooms Sliced, adds earthiness.
  • Cilantro For garnish; omit if not a fan.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, place 1.5 lbs of chicken breast, 2 cans of coconut milk, 3 cups of chicken broth, and 2 tablespoons of red curry paste. Stir these ingredients together until well combined, ensuring the chicken is submerged.
  2. Next, introduce 1 tablespoon of fish sauce, 3 tablespoons of lime juice, and 2 tablespoons of brown sugar into the mix. Stir to fully incorporate everything.
  3. Add 1 chopped onion and 2 thinly sliced red bell peppers to the crockpot and mix them into the soup base.
  4. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  5. Thirty minutes before serving, add 1 cup of sliced mushrooms to the crockpot. Stir well to ensure the mushrooms soak up the rich flavors.
  6. Use two forks to shred the cooked chicken right in the pot before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

Cooking on low for 6-8 hours enhances flavor. For vegetarian, swap chicken with tofu. Store leftovers for up to 3 days in the fridge or freeze for up to 2 months.

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