Crockpot Thai Coconut Soup (Print Version)
# Ingredients:
01 -
2 lbs boneless, skinless chicken breasts or thighs
02 -
1 can (13.5 oz) coconut milk
03 -
4 cups chicken broth
04 -
1 onion, chopped
05 -
3 garlic cloves, minced
06 -
1 tablespoon fresh ginger, grated
07 -
1 tablespoon red curry paste
08 -
2 tablespoons fish sauce
09 -
1 tablespoon lime juice
10 -
1 teaspoon turmeric
11 -
1 teaspoon ground coriander
12 -
1–2 fresh Thai chilies, sliced (optional)
13 -
1 cup mushrooms, sliced (optional)
14 -
1 red bell pepper, thinly sliced
15 -
Fresh cilantro for garnish
16 -
Lime wedges for garnish
17 -
Salt and pepper to taste
# Instructions:
01 -
Add the chicken, coconut milk, chicken broth, onion, garlic, ginger, red curry paste, fish sauce, lime juice, turmeric, ground coriander, and Thai chilies (if using) to the Crockpot. Stir to combine.
02 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
03 -
Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the Crockpot.
04 -
Add the sliced mushrooms and red bell pepper to the soup, stir, and cook for an additional 20-30 minutes on low until the vegetables are tender.
05 -
Taste and adjust seasoning with salt, pepper, or more lime juice if needed.
06 -
Serve the soup in bowls, garnished with fresh cilantro and lime wedges.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.
02 -
Freezing: Let the soup cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight and reheat.
03 -
Reheat the soup on the stovetop over medium heat, or microwave individual servings for 2-3 minutes.