Crockpot Thai Coconut Chicken Soup: Easy Comfort in a Bowl
A comforting and easy-to-make soup that combines the rich flavors of Thai cuisine with tender chicken and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
- Diet: Gluten-Free
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
- Place the chicken thighs in the crockpot.
- In a bowl, whisk together coconut milk, chicken broth, onion, garlic, ginger, red curry paste, and fish sauce.
- Pour the mixture over the chicken in the crockpot.
- Add the carrots, bell pepper, and bamboo shoots.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 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
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Crockpot, Thai, Coconut, Chicken, Soup