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Crockpot Thai Coconut Chicken Soup: Easy Comfort in a Bowl

Crockpot Thai Coconut Chicken Soup

A comforting and easy-to-make soup that combines the rich flavors of Thai cuisine with tender chicken and coconut milk.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1 can (14 oz) coconut milk
  • 4 cups chicken broth
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots
  • 1 lime, juiced
  • 1 cup fresh cilantro, for garnish

Instructions

  1. Place the chicken thighs in the crockpot.
  2. In a bowl, whisk together coconut milk, chicken broth, onion, garlic, ginger, red curry paste, and fish sauce.
  3. Pour the mixture over the chicken in the crockpot.
  4. Add the carrots, bell pepper, and bamboo shoots.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Before serving, stir in lime juice and cilantro.

Notes

  • For a spicier soup, add more red curry paste to taste.
  • Serve with rice or noodles for a complete meal.

Nutrition

Keywords: Crockpot, Thai, Coconut, Chicken, Soup