Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Sprinkle minced garlic and ginger over the chicken.
- Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Pour the coconut milk and chicken broth into the crockpot.
- Stir in the red curry paste and fish sauce until well combined.
- Add salt and pepper to taste.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before the soup is done, shred the chicken using two forks and stir it back into the soup.
- Stir in lime juice just before serving for an extra layer of flavor.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra flavor, consider marinating the chicken in the red curry paste and fish sauce before cooking. Feel free to mix and match vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot, thai soup, coconut chicken soup, comfort food, healthy soup