Description
A soul-warming and fragrant soup made with tender chicken, coconut milk, vibrant vegetables, and a hint of spices, perfect for busy weeknights.
Ingredients
- 1 pound of chicken breast or thighs
- 1 can (14 oz) of coconut milk
- 4 cups of chicken broth
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- 1 cup of carrots, sliced
- 1 cup of bell peppers, chopped
- 1 cup of mushrooms, sliced
- 2 cloves of garlic, minced
- 1 inch of ginger, minced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Gather all ingredients.
- Combine chicken, coconut milk, chicken broth, red curry paste, fish sauce, lime juice, garlic, and ginger in the crockpot.
- Add sliced carrots, chopped bell peppers, and mushrooms.
- Cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, shred the chicken and return it to the pot.
- Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh cilantro.
Notes
Use quality coconut milk for the best flavor. Adjust the spice level by varying the red curry paste amount.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai