Creamy Thai Coconut Soup (Center of the Plate Star)
A warming Thai soup with tender chicken, coconut milk, and red curry paste, made easy in the slow cooker for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 4 servings 1x
- 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 the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red 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 from the Crockpot and shred it using two forks.
4. Return the shredded chicken to the soup.
5. Stir in the lime juice for a bright, fresh flavor.
6. Serve the soup garnished with fresh cilantro.
Notes
Adjust red curry paste amount to control spiciness level.
Lime juice adds brightness and balances the rich coconut flavors.
Soup tastes even better the next day as flavors develop.
Serve over jasmine rice or noodles for a heartier meal.
Store in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months, though coconut milk may separate slightly.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Find it online: https://paulakitchen.com/creamy-thai-coconut-soup/