Thai-Inspired Coconut Chicken Soup
A comforting and aromatic thai-inspired coconut chicken soup that’s perfect for a busy weeknight.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Substitute thighs for more flavor
- 1 can (14 oz) coconut milk Use full-fat for creaminess; light works in a pinch
- 4 cups chicken broth Homemade or low-sodium store-bought
- 1 cup chopped carrots
- 1 cup chopped bell peppers Red or yellow preferred for color and sweetness
- 1 cup snap peas or green beans Snap peas add crunch
- 2 tbsp red curry paste Start with 1 tbsp if you prefer milder heat
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or 1 tsp ground ginger
- 1 tbsp fish sauce Adds umami; substitute 1–2 tsp soy sauce for vegetarian/vegan
- 2 tbsp lime juice Fresh is best
- 1 bunch fresh cilantro, for garnish
- 1 wedge lime, for serving
- to taste salt and pepper
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot.
- Sprinkle the minced garlic and ginger over the chicken.
- Add the chopped carrots, bell peppers, and snap peas (or green beans) on top.
- Pour in the coconut milk and chicken broth.
- Spoon in the red curry paste and add the fish sauce. Stir gently to combine the liquids and curry paste.
- Season with a pinch of salt and a few grinds of black pepper.
Cooking
- Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours. The chicken should be very tender.
- About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the crockpot. Stir to distribute.
- Stir in the lime juice just before serving. Taste and adjust salt, pepper, or more lime if needed.
Serving
- Serve hot, topped with chopped cilantro and lime wedges.
Notes
If short on veggies, frozen mixed vegetables work fine. For gluten-free version, confirm curry paste and fish sauce are GF. For heartier bowl, stir in cooked rice or rice noodles just before serving.