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Easy Thai Coconut Chicken Soup Recipe

Easy Thai Coconut Chicken Soup Recipe
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★★★★★

5.1 from 27 reviews

This Easy Thai Coconut Chicken Soup is a flavorful and comforting dish that combines tender chicken, creamy coconut milk, and fragrant red curry paste. Slow-cooked to perfection, it offers a perfect balance of spicy, savory, and tangy flavors, making it an ideal meal for any day of the week.

Ingredients

Scale

Soup Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 lime, juiced
  • Fresh cilantro for garnish

Instructions

  1. Combine Ingredients: Add the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper into the Crockpot, ensuring all ingredients are evenly mixed.
  2. Slow Cook: Cook on low for 6-7 hours or on high for 3-4 hours, allowing the chicken to cook thoroughly and the flavors to meld together beautifully.
  3. Shred Chicken: Remove the chicken breasts from the Crockpot and shred them using two forks for tender pieces. Return the shredded chicken back into the soup.
  4. Finish and Serve: Stir in the fresh lime juice to add a bright and tangy flavor. Serve hot, garnished with fresh cilantro for an aromatic finish.

Notes

  • For a spicier soup, add more red curry paste according to your taste preference.
  • You can substitute chicken breasts with thighs for a juicier texture.
  • Serve with steamed jasmine rice for a complete meal.
  • Adjust fish sauce quantity if you need less saltiness.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: Thai coconut chicken soup, slow cooker Thai soup, easy Thai chicken soup, coconut milk soup, red curry chicken soup

Find it online: https://cookwithlea.com/easy-thai-coconut-chicken-soup-recipe/