Thai Coconut Chicken Soup Recipe
This Thai Coconut Chicken Soup is a rich and creamy crockpot dish blending tender chicken breasts with vibrant vegetables, aromatic ginger and garlic, and the bold flavors of red curry paste and fish sauce. Slow-cooked to perfection, it’s a comforting and flavorful meal finished with fresh lime juice and cilantro, ideal for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes on low; 2 hours 15 minutes to 3 hours 15 minutes on high
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Halal
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts
Liquids
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
Vegetables & Aromatics
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
Spices & Seasoning
- 2 tablespoons red curry paste
- Salt and pepper to taste
Garnishes
- Fresh cilantro, for garnishing
- Lime wedges, for serving
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot to form the base of the soup.
- Add Aromatics: Sprinkle the minced garlic and ginger evenly over the chicken to infuse flavor as it cooks.
- Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans over the chicken and aromatics.
- Mix in Liquids: Pour the coconut milk and chicken broth into the crockpot, covering the ingredients to create a rich broth.
- Add Flavor: Stir in the red curry paste and fish sauce thoroughly to evenly distribute the bold, spicy flavors.
- Season: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and easily shredded.
- Shred Chicken: About 30 minutes before the soup is done, shred the chicken directly in the crockpot using two forks and stir it back into the soup.
- Add Lime Juice: Stir in the lime juice just before serving to add a fresh and tangy contrast to the creamy soup.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges for added brightness and flavor.
Notes
- If you prefer a spicier soup, increase the red curry paste slightly.
- You can substitute snap peas or green beans with fresh snow peas or baby bok choy if desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a thicker soup, reduce the chicken broth slightly or simmer uncovered for the last 30 minutes.
- Adjust salt carefully as fish sauce adds a salty depth.
Find it online: https://oliviabakes.com/thai-coconut-chicken-soup-recipe/
