Description
A warm, flavorful Thai coconut chicken soup made effortlessly in a crockpot, perfect for busy days.
Ingredients
- 2 chicken breasts or thighs
- 1 can full-fat coconut milk
- 1 tablespoon fresh or pickled ginger
- 1 tablespoon red curry paste
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 onion, chopped
- 2 cloves garlic, minced (optional)
- 1 stalk lemongrass, chopped (optional)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- Cilantro or green onions for garnish
- Sriracha for a spicy finish (optional)
Instructions
- Place the chicken in the crockpot.
- Add the coconut milk, ginger, red curry paste, mushrooms, carrots, onion, garlic, lemongrass, fish sauce, and lime juice.
- Stir everything together until combined.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Before serving, shred the chicken and mix it back into the soup.
- Serve hot, garnished with cilantro and a squeeze of lime, and add sriracha if desired.
Notes
Leftovers refrigerate well and taste even better the next day. Adjust spiciness to your preference by modifying curry paste amounts.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai