Description
A delicious and easy recipe for Thai Coconut Chicken Soup made in a crockpot.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup chopped carrots
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Place the chicken thighs in the crockpot.
- Add the coconut milk, chicken broth, mushrooms, bell pepper, carrots, red curry paste, fish sauce, and brown sugar.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken in the soup and stir in lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the level of curry paste to taste for spiciness.
- Can substitute chicken thighs with chicken breasts if preferred.
- For a vegetarian version, use tofu instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Thai Coconut Chicken Soup