Description
A comforting coconut chicken soup that combines tender chicken with coconut milk and aromatic spices, perfect for chilly evenings.
Ingredients
- 1 lb boneless, skinless chicken thighs (or breast)
- 1 can (14 oz) coconut milk
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste (adjust for spice preference)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 cup baby spinach
- Juice of 1 lime
- Fresh cilantro for garnish
- Optional: sliced red chili for heat
Instructions
- In your crockpot, combine the chicken, coconut milk, chicken broth, onions, garlic, ginger, curry paste, fish sauce, and soy sauce.
- Stir well to ensure everything is mixed and the curry paste is fully incorporated.
- Cover and cook on low for about 6 hours, or until the chicken is tender and easily shredded.
- Once cooked, shred the chicken right in the pot using two forks.
- Stir in the baby spinach and lime juice just before serving.
- Garnish with fresh cilantro and sliced red chili if desired.
Notes
For extra flavor, sauté the onions, garlic, and ginger in oil before adding to the slow cooker. Store leftovers in the refrigerator for up to three days. Freeze before adding spinach for best results.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai