Description
This Crockpot Thai Coconut Chicken Soup offers irresistible flavor and simplicity. Perfect for busy nights, enjoy this healthy, comforting bowl filled with chicken and vibrant veggies.
Ingredients
Scale
- 1 pound cooked chicken breast, shredded
- 1 small yellow onion, sliced
- 1 large red bell pepper, sliced
- 3 large cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and grated
- 8 ounces white mushrooms, sliced
- 2 tablespoons brown sugar
- 3 cups chicken broth
- 2 cans (13.5 ounces each) coconut milk
- 1½ tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice, plus more for serving
- Green onions and fresh cilantro for garnish
Instructions
- Add the shredded chicken, sliced onions, bell peppers, minced garlic, grated ginger, and sliced mushrooms to a slow cooker.
- Pour in the chicken broth, coconut milk, red Thai curry paste, soy sauce, and rice wine vinegar, stirring to combine.
- Cover and cook on HIGH for 2½ hours or LOW for 4 hours, stirring occasionally.
- Once cooked, stir in the fresh lime juice, and serve garnished with green onions and cilantro.
Notes
Use fresh herbs for maximum flavor.
Feel free to mix in seasonal vegetables to enhance the dish.
For a creamier texture, blend a portion of the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 7g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg