Slow Cooker Thai Coconut Chicken Soup Recipe
This Slow Cooker Thai Coconut Chicken Soup is a comforting and flavorful dish that combines tender chicken, creamy coconut milk, and aromatic Thai spices. Perfect for a cozy night in or to impress guests with its exotic flavors!
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
- Diet: Non-Vegetarian
Ingredients
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Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 3 cups chicken broth
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon fresh ginger (grated)
- 3 cloves garlic (minced)
- 1 red bell pepper (sliced)
- 1 cup mushrooms (sliced)
- 1 cup baby spinach
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 2 green onions (sliced)
- fresh cilantro (chopped, for garnish)
- salt and pepper to taste
Instructions
- Place chicken in slow cooker: Add chicken breasts to the slow cooker.
- Mix coconut milk mixture: Whisk together coconut milk, chicken broth, red curry paste, fish sauce, ginger, garlic, and brown sugar. Pour over chicken.
- Cook: Add red bell pepper and mushrooms. Cook on low for 5-6 hours or on high for 3-4 hours.
- Shred chicken: Remove chicken, shred, and return to slow cooker.
- Add spinach and lime juice: Stir in baby spinach and lime juice. Cook for an additional 10 minutes.
- Season and serve: Season with salt and pepper. Serve garnished with green onions and cilantro.
Notes
- For extra heat, add sliced fresh chili or chili flakes.
- Serve with jasmine rice or rice noodles for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 75 mg
