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Crockpot Thai Coconut Chicken Soup: An Incredible Ultimate Recipe

Crockpot Thai Coconut Chicken Soup: Comfort in Every Bite

Crockpot Thai Coconut Chicken Soup is a nourishing dish that combines creamy coconut milk with tender chicken and vibrant vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs Boneless, Skinless Chicken Breasts Can substitute with firm tofu for a vegetarian option
  • 1 can Coconut Milk Light coconut milk can be used for a lower-fat version
  • 4 cups Chicken Broth Vegetable broth works for vegetarian version
  • 2 cups Chopped Carrots Substitute with other root vegetables like sweet potatoes if desired
  • 1 cup Chopped Bell Peppers Red or yellow preferred; zucchini or mushrooms are great alternatives
  • 1 cup Snap Peas or Green Beans Swap with broccoli or spinach for variety
  • 2 tbsp Red Curry Paste Adjust based on spice preference or use green curry paste
  • 3 cloves Minced Garlic Fresh minced shallots can also be used as a substitute
  • 1 tbsp Minced Ginger Can replace with ground ginger in a pinch
  • 2 tbsp Fish Sauce Soy sauce serves as a great vegetarian alternative
  • 2 tbsp Lime Juice Fresh lemon juice can be a good substitute
  • 1 cup Fresh Cilantro Thai basil can also add an authentic touch
  • 1 pieces Lime Wedges Served on the side for an added burst of acidity
  • Salt and Pepper Essential for seasoning; adjust to your taste

Equipment

  • Crockpot

Method
 

Preparation Steps
  1. Place the boneless, skinless chicken breasts at the bottom of your crockpot, ensuring they are evenly spread out in a single layer.
  2. Sprinkle the minced garlic and ginger over the chicken breasts to infuse them with flavors.
  3. Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
  4. Pour the coconut milk and chicken broth over the layered ingredients, ensuring all are submerged.
  5. Stir in the red curry paste and fish sauce until evenly mixed throughout the liquid.
  6. Sprinkle the mixture with salt and pepper to taste, stirring gently to combine.
  7. Cover the crockpot and set it to cook on low for 4-6 hours or on high for 2-3 hours.
  8. About 30 minutes before serving, carefully remove the chicken breasts, shred using two forks, and return to the soup.
  9. Mix in fresh lime juice before serving to brighten up the flavors.
  10. Ladle the soup into bowls, garnishing with freshly chopped cilantro and lime wedges on the side.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Use fresh vegetables for the best flavor, and adjust the spice level according to preference. This soup stores beautifully and tastes even better the next day.

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