Ingredients
Main Proteins & Base
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 oz) coconut milk
Seasonings & Sauces
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
Vegetables & Aromatics
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
Finishing Touches
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken breasts, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to your Crockpot or slow cooker. Ensure everything is evenly distributed for consistent flavor.
- Cook Until Tender: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. This slow cooking allows the flavors to meld beautifully.
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Shred to your desired consistency—either bite-sized pieces or finer shreds—then return the chicken to the soup.
- Finish the Soup: Stir in the fresh lime juice for a pop of brightness and balance. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish generously with fresh cilantro for flavor and color. Enjoy hot!
Notes
- Adjust the amount of red curry paste for mild or extra-spicy heat according to your preference.
- Lime juice is key for balancing the rich coconut milk—don’t skip it!
- For extra veggies, add mushrooms, spinach, or snap peas during the last hour of cooking.
- This soup freezes well; store in freezer-safe containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 810mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 65mg
