Description
A soul-warming Thai coconut chicken soup infused with rich coconut milk and red curry, perfect for comforting any day.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- In your slow cooker, add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper.
- Set your slow cooker on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it into bite-sized pieces.
- Stir in the freshly squeezed lime juice.
- Ladle the soup into bowls and top with a generous sprinkle of fresh cilantro.
Notes
Taste and adjust seasoning before serving; consider adding more lime or fish sauce for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 375 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg