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–+ servings
Crockpot Thai Coconut Chicken Soup

Cozy Up with Crockpot Thai Coconut Chicken Soup Delight

Enjoy a comforting bowl of Crockpot Thai Coconut Chicken Soup, a delightful fusion of creamy coconut milk and aromatic spices.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1.5 lbs Chicken Breast Substitute with thighs for richer flavor or shrimp added for the last 30 minutes.
  • 2 cans Coconut Milk Opt for light coconut milk if desired without losing flavor.
  • 3 cups Chicken Broth Homemade is best for depth but store-bought works well too.
  • 2 tablespoons Red Curry Paste Adjust to your spice tolerance.
For Flavor Enhancers
  • 1 tablespoon Fish Sauce Use soy sauce for a non-fish version.
  • 3 tablespoons Lime Juice Fresh juice elevates the taste while bottled works in a pinch.
  • 2 tablespoons Brown Sugar Balances the heat and richness of the curry.
For the Vegetables
  • 1 Onion Chopped, adds aromatic sweetness.
  • 2 Red Bell Peppers Sliced thin, provides sweet crunch.
  • 1 cup Mushrooms Sliced, enhances texture.
For the Garnish
  • Fresh Cilantro Optional, but adds a vibrant finish and fresh flavor.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. In your crockpot, combine 1.5 lbs of chicken breast, 2 cans of coconut milk, 3 cups of chicken broth, and 2 tablespoons of red curry paste. Stir these ingredients thoroughly.
  2. Next, pour in 1 tablespoon of fish sauce, followed by 3 tablespoons of lime juice and 2 tablespoons of brown sugar. Mix everything together, tasting to adjust the sweetness as needed.
  3. Add 1 chopped onion and 2 sliced red bell peppers into the pot. Stir gently to combine everything.
  4. Cover your crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, stirring halfway through.
  5. About 30 minutes before serving, stir in 1 cup of sliced mushrooms.
  6. Just before serving, use two forks to shred the chicken directly in the pot.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

This soup is a versatile dish that can accommodate various dietary restrictions and preferences.

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