Description
A warm and comforting soup that combines tender chicken, crisp vegetables, and a creamy coconut base infused with ginger and garlic.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14 ounces) coconut milk
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped bell peppers (red or yellow)
- 1 cup snap peas or green beans
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
Instructions
- Place chicken in the bottom of the crockpot.
- Add minced garlic and ginger.
- Layer in chopped carrots, bell peppers, and snap peas or green beans. Pour in coconut milk and chicken broth. Stir in red curry paste and fish sauce until well mixed. Season with salt and pepper to taste. Cook on low for 240–360 minutes or high for 120–180 minutes until chicken is tender enough to shred.
- Shred the chicken in the last 30 minutes of cooking and stir back into the soup. Add lime juice just before serving. Serve hot with fresh cilantro and lime wedges.
Notes
For a vegetarian version, replace the chicken with tofu and use vegetable broth instead of chicken broth. For a creamier soup, add an additional can of coconut milk towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg