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thai coconut chicken soup

Slow Cooker Thai Coconut Chicken Soup

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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Course Soup
Cuisine Thai
Servings 6 servings

Equipment

  • 1 slow cooker
  • 1 Cutting board
  • 1 sharp knife
  • 1 measuring cup
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Bowl

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 can coconut milk 13.5 ounces
  • 4 cups chicken broth
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup mushrooms sliced
  • 1 cup carrots sliced
  • 1 cup snow peas
  • 3 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 tablespoons lime juice
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Place the chicken pieces in the slow cooker.
  • Add coconut milk, chicken broth, red curry paste, fish sauce, and brown sugar to the slow cooker and stir to combine.
  • Add red bell pepper, mushrooms, carrots, snow peas, garlic, and ginger to the slow cooker.
  • Cover and cook on low for 4 hours.
  • After cooking, stir in lime juice and cilantro.
  • Let the soup rest for 10 minutes before serving.
  • Serve hot with lime wedges on the side.

Notes

For a richer flavor, consider browning the chicken pieces in a pan before adding them to the slow cooker. You can also adjust the amount of red curry paste according to your spice preference. For added texture, sprinkle chopped peanuts or sliced green onions on top before serving.
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