Thai Cuisine (Print Version)
Ingredients:
01 -
1 lb boneless, skinless chicken breasts.
02 -
4 cups chicken broth.
03 -
1 can (14 oz) coconut milk.
04 -
2 tbsp red curry paste.
05 -
1 tbsp fish sauce.
06 -
1 onion, diced.
07 -
2 garlic cloves, minced.
08 -
1 red bell pepper, sliced.
09 -
1 lime, juiced.
10 -
Fresh cilantro for garnish.
Instructions:
01 -
Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
02 -
Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked.
03 -
Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
04 -
Stir in the lime juice for a bright, fresh flavor.
05 -
Serve the soup garnished with fresh cilantro.
Notes:
01 -
This Thai Coconut Chicken Soup is a warming, flavorful dish perfect for cozy meals.
02 -
The lime juice adds a bright finish, balancing the rich coconut milk and curry flavors.
03 -
Adjust the level of red curry paste for a spicier or milder soup.