Crockpot Thai Coconut Chicken Soup
A creamy, aromatic soup featuring tender chicken, rich coconut milk, and a medley of vegetables, perfect for a comforting dinner.
Ingredients
Main ingredients
- 1 lb chicken breast, diced Can substitute with chicken thighs for added flavor.
- 1 can (13.5 oz) coconut milk Use as a dairy-free base.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 carrots, sliced
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 2 tablespoons fish sauce Can substitute with soy sauce if needed.
- 2 limes, juiced Bring brightness to the soup.
- 1 tablespoon brown sugar
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Preparation
- In your crockpot, combine the diced chicken, coconut milk, chicken broth, onion, garlic, ginger, carrots, bell pepper, mushrooms, fish sauce, lime juice, and brown sugar.
- Stir everything well to ensure all ingredients mix thoroughly.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
- Once done, taste and season with salt and pepper as needed.
- Serve hot and garnish with fresh cilantro for a burst of flavor!
Notes
For extra heat, add sliced jalapeños or red pepper flakes. Stir in fresh spinach or kale at the end of cooking for added nutrients.