Description
A rich and comforting slow-cooked soup inspired by classic Thai flavors, combining tender chicken, creamy coconut milk, and aromatic spices.
Ingredients
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1½ pounds (680 g) boneless, skinless chicken breasts
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4 cups (960 ml) chicken broth
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2 cans (13.5 oz / 400 ml each) full-fat coconut milk
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2 tablespoons red curry paste
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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2 tablespoons fish sauce
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1 tablespoon brown sugar
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2 tablespoons fresh lime juice
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1½ cups (150 g) mushrooms, sliced
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1 cup (150 g) bell pepper, sliced
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¼ cup fresh cilantro, chopped
Instructions
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Add chicken breasts, chicken broth, red curry paste, garlic, and ginger to the crockpot.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Remove chicken, shred, and return it to the crockpot.
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Stir in coconut milk, mushrooms, bell pepper, fish sauce, brown sugar, and lime juice.
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Cook on low for 30–40 minutes until vegetables are tender.
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Garnish with fresh cilantro and serve hot.
Notes
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Adjust red curry paste to control spice level.
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Store leftovers in the refrigerator for up to 3 days.
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Reheat gently to maintain the creamy texture of the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours