Easy Thai Coconut Chicken Soup for Cozy Weeknights
A warming Thai soup with tender chicken, coconut milk, and red curry paste, made easy in the slow cooker for a comforting, flavorful, and hands-off meal.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings
- Category: Main Dishes
- Method: slow cooker
- Cuisine: Thai
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
1. Add chicken, chicken broth, coconut milk, red curry paste, fish sauce, onion, garlic, and bell pepper to the Crockpot.
2. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked.
3. Remove the chicken and shred it using two forks.
4. Return shredded chicken to the Crockpot and stir to combine.
5. Stir in lime juice just before serving.
6. Ladle soup into bowls and garnish with fresh cilantro.
Notes
Adjust the amount of red curry paste based on desired spice level.
Lime juice adds brightness and balances the richness of the coconut milk.
For a vegetarian version, substitute chicken with tofu and use soy sauce in place of fish sauce.
Use light coconut milk for a lower-calorie option.
Find it online: https://cookingwithramsay.com/easy-thai-coconut-chicken-soup/