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Crockpot Thai Coconut Chicken Soup

A comforting and creamy soup made with tender chicken, coconut milk, and vibrant vegetables, perfect for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts, boneless and skinless
  • 1 can (13.5 oz) coconut milk
  • 4 cups chicken broth
  • 1 cup carrots, sliced
  • 1 cup bell peppers, sliced
  • 1 cup mushrooms, sliced
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 2 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp red curry paste
  • Salt and pepper to taste
  • Cilantro for garnish
  • Lime wedges for serving

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. In a bowl, mix together the coconut milk, chicken broth, carrots, bell peppers, mushrooms, onion, garlic, ginger, lime juice, fish sauce, and red curry paste.
  3. Pour the mixture over the chicken in the crockpot.
  4. Season with salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
  2. Shred the chicken in the pot and stir to combine.
Serving
  1. Serve hot, garnished with cilantro and lime wedges.

Notes

For a creamier soup, blend a little of the soup before shredding the chicken. This soup can be stored for about 3-4 days in an airtight container in the fridge or frozen for up to 3 months.