Crockpot Thai Coconut Chicken Soup
A delightful comfort dish capturing the essence of Thai cuisine with a warming blend of coconut milk and red curry.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast
- 1 can (13.5 oz) coconut milk
- 4 cups chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 cup mushrooms, sliced
- 2 cups spinach
- Fresh cilantro for garnish
Instructions
- Place the chicken breast in the crockpot.
- Pour in the coconut milk and chicken broth.
- Stir in the red curry paste, fish sauce, and lime juice.
- Add the sliced bell pepper, carrot, and mushrooms to the mix.
- Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through.
- Once finished, shred the chicken using two forks and stir in the spinach until just wilted.
- Serve hot, garnished with fresh cilantro.
Notes
For extra flavor, marinate the chicken in lime juice and fish sauce before cooking. Feel free to substitute chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg