Crockpot Thai Coconut Chicken Soup

Ingredients:

Main Ingredients:

1 lb boneless, skinless chicken breasts

4 cups chicken broth

1 can (14 oz) coconut milk

Seasonings & Sauces:

1 tablespoon red curry paste (for mild; if you want it spicy bump it to 2T.)

1 tablespoon fish sauce

Vegetables & Aromatics:

1 onion, diced

2 garlic cloves, minced

1 red bell pepper, sliced

Finishing Touches:

1 lime, juiced (2 Tablespoons)

Fresh cilantro for garnish

Instructions:

Prepare the Base: Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.

Slow Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

Shred the Chicken: Remove the chicken from the Crockpot, shred it with two forks, and return it to the soup.

Finish the Soup: Stir in lime juice and mix well.

Serve & Enjoy: Ladle into bowls, garnish with fresh cilantro, and serve warm.

Notes:

Adjust red curry paste to control spiciness.

Lime juice adds brightness and balances the rich coconut flavors.

Serve over jasmine rice or rice noodles for a heartier meal.

Store leftovers in an airtight container for up to 3 days