Description
A creamy, fragrant Thai-inspired soup made with tender chicken, coconut milk, aromatic ginger, and vegetables slowly simmered in a crockpot for rich flavor.
Ingredients
2 boneless skinless chicken breasts (about 1 pound / 450 g)
4 cups (960 ml) chicken broth
2 cans coconut milk (13.5 oz / 400 ml each)
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 medium carrot, sliced
½ cup onion, diced
1 teaspoon sesame oil
2 tablespoons fresh cilantro, chopped
2 green onions, sliced
½ teaspoon chili flakes (optional)
1 teaspoon lime zest
Instructions
Place the chicken breasts in the crockpot.
Add chicken broth and coconut milk.
Stir in ginger, garlic, soy sauce, brown sugar, and red curry paste.
Add mushrooms, bell pepper, carrots, and onion.
Cook on low for 6–7 hours or high for 3–4 hours.
Remove the chicken, shred it using two forks, and return it to the crockpot.
Stir in lime juice, sesame oil, chili flakes, and lime zest.
Garnish with cilantro and green onions before serving.
Notes
Use full-fat coconut milk for the richest flavor and creamiest texture. Adjust the curry paste depending on your preferred spice level. For a heartier soup, add cooked rice noodles or serve over jasmine rice. The soup can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours