Cooked - Crockpot Thai Coconut Chicken Soup

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Crockpot Thai Coconut Chicken Soup

4.0

1 pound cooked chicken breast (shredded or cut into bite-sized pieces)

1 small yellow onion (sliced)

1 large red bell pepper (sliced into bite-sized pieces)

3 large garlic cloves (minced)

1 tablespoon peeled and grated fresh ginger

8 ounces white mushrooms (sliced)

2 tablespoons brown sugar

3 cups chicken broth

2 13.5-ounce cans full-fat coconut milk or coconut cream

1 ½ 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 (thinly sliced for garnish)

Fresh chopped cilantro (for garnish)

Add the shredded chicken, onions, peppers, garlic, ginger, mushrooms, and brown sugar to a 6-quart slow cooker.
Pour in the broth, coconut milk, Thai curry paste, soy sauce, and rice wine vinegar, then give everything a good stir until combined.
Cover with the lid and cook on HIGH for 2½ hours or on LOW for 4 hours, stirring occasionally.
Stir in the lime juice and adjust the seasoning to taste. Ladle the soup into bowls and finish with sliced green onions, fresh cilantro, and a lime wedge. Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 26 weeks ago

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