Easy Thai Coconut Chicken Soup (Print Version)
# Ingredients:
→ Main Proteins & Base
01 -
1 lb boneless, skinless chicken breasts
02 -
4 cups chicken broth
03 -
1 can (14 oz) coconut milk
→ Seasonings & Sauces
04 -
2 tablespoons red curry paste
05 -
1 tablespoon fish sauce
→ Vegetables & Aromatics
06 -
1 onion, diced
07 -
2 garlic cloves, minced
08 -
1 red bell pepper, sliced
→ Finishing Touches
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. Serve the soup garnished with fresh cilantro.
# Notes:
01 -
Adjust red curry paste amount to control spiciness level
02 -
Lime juice adds brightness and balances the rich coconut flavors