Description
A comforting and flavorful soup made with tender chicken, creamy coconut milk, and aromatic spices, perfect for busy weeknights.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow preferred)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Fresh cilantro, for garnishing
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Layer the Chicken: Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add Aromatics: Sprinkle the minced garlic and ginger over the chicken to infuse it with flavor.
- Incorporate Vegetables: Layer the chopped carrots, bell peppers, and snap peas or green beans on top of the chicken.
- Mix in Liquids: Pour in the coconut milk and chicken broth, ensuring everything is well-combined.
- Add Flavor: Stir in the red curry paste and fish sauce.
- Season It Right: Sprinkle salt and pepper to taste, adding layers of flavor.
- Let it Cook: Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender and can be easily shredded.
- Shred the Chicken: About 30 minutes before serving, use two forks to shred the chicken and mix it back into the soup.
- Finish with Lime: Stir in lime juice just before serving to brighten the flavors.
- Garnish and Serve: Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat to 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 240-360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai