Crockpot Thai Coconut Chicken Soup
Creamy and comforting Crockpot Thai Coconut Chicken Soup packed with bold flavors.
Equipment
- 6-quart slow cooker
Ingredients
- 1 pound cooked chicken breast shredded or cut into bite-sized pieces
- 1 small yellow onion sliced
- 1 large red bell pepper sliced into bite-sized pieces
- 3 large garlic cloves minced
- 1 tablespoon fresh ginger peeled and grated
- 8 ounces white mushrooms sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 13.5-ounce cans coconut milk or coconut cream
- 1.5 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice plus more for serving
- green onions thinly sliced for garnish
- fresh chopped cilantro for garnish
Instructions
- Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
- Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
- Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally.
- Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!
Notes
Perfect for busy nights when you want something warm and full of flavor.
Nutrition
Serving: 1bowlCalories: 480kcalCarbohydrates: 25gProtein: 30gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg
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