Description
Crockpot Thai Coconut Chicken Soup is a fragrant and creamy dish that warms the soul with its delightful fusion of coconut milk, tender chicken, and aromatic spices. This easy-to-make recipe is perfect for busy weeknights or cozy gatherings, bringing a taste of Thailand to your table. With every spoonful, you’ll experience a burst of flavor that will leave you craving more.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups full-fat coconut milk
- 1 tablespoon fresh ginger, sliced
- 2 lemongrass stalks, crushed
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- Juice of 2 limes
- Fresh cilantro leaves for garnish
- Sriracha sauce (optional)
Instructions
- Dice the red bell pepper and slice the ginger and lemongrass.
- Place the chicken breasts in the bottom of the crockpot.
- Pour the coconut milk over the chicken.
- Add the diced red bell pepper, sliced ginger, and crushed lemongrass on top.
- Drizzle fish sauce and lime juice over the mixture.
- Set the crockpot to low and cook for 6-8 hours until chicken is tender.
- Shred the chicken in the pot using two forks before serving.
- Garnish with fresh cilantro and drizzle with sriracha if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 90mg