Description
A warm and comforting soup combining creamy coconut milk, savory chicken, and fragrant Thai spices, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds of chicken breasts
- 1 can of coconut milk
- 4 cups of chicken broth
- 1 cup of chopped carrots
- 1 cup of chopped bell peppers
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of Thai red curry paste
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by gathering all your ingredients. In your slow cooker, add the chicken breasts, coconut milk, chicken broth, carrots, bell peppers, onion, garlic, ginger, and Thai red curry paste. Once everything is in the pot, stir to combine all the ingredients well.
- Cover your slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. While it cooks, you can kick back and relax or get some other chores done.
- Once the chicken is cooked through and tender, use two forks to shred it right in the soup. This step is crucial for that perfect texture, breaking it into bite-sized pieces that soak up all that flavorful broth.
- Stir in the juice of one lime, and season with salt and pepper to taste. This little squeeze of lime brings everything together beautifully, enhancing the flavors and giving it that zesty finish.
- Serve it hot, garnished with fresh cilantro for a pop of color and freshness. The vibrant green cilantro not only looks great but adds a nice herbal note to your delicious soup!
Notes
Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Thai soup, coconut, chicken, comfort food, slow cooker, easy recipes