Slow Cooker Thai Coconut Chicken Soup

 

Slow Cooker Thai Coconut Chicken Soup

Ingredients

Main Proteins & Base

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) coconut milk

Seasonings & Sauces

2 tablespoons red curry paste

1 tablespoon fish sauce

Vegetables & Aromatics

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, thinly sliced

Finishing Touches

1 fresh lime, juiced

Fresh cilantro, for garnish

Instructions

Combine Ingredients in the Slow Cooker

Place the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper into the Crockpot.

Cook Until Tender

Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.

Shred the Chicken

Carefully remove the chicken breasts from the slow cooker. Using two forks, shred the meat into bite-sized pieces, then return it to the soup.

Finish with Freshness

Stir in the lime juice to brighten the flavors.

Serve & Garnish

Ladle the soup into bowls and garnish with fresh cilantro before serving.