Description
A flavorful and creamy Thai coconut chicken soup made easy in the crockpot.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 cups chicken broth
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Add chicken, coconut milk, chicken broth, bell pepper, mushrooms, garlic, ginger, red curry paste, fish sauce, and brown sugar to the crockpot.
- Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Remove chicken and shred with two forks.
- Return shredded chicken to the crockpot.
- Stir in lime juice, cilantro, and green onions.
- Serve hot.
Notes
- For extra spice, add sliced jalapeños or red pepper flakes.
- Serve with rice or crusty bread.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
Keywords: crockpot thai coconut chicken soup, slow cooker thai soup, easy thai chicken soup