Why Make This Recipe
Thai Coconut Chicken Soup is a warm, flavorful dish that brings a taste of Thailand to your kitchen. It’s easy to make and perfect for cozy nights or when you’re feeling under the weather. The creamy coconut milk combined with the spicy red curry paste makes for a delicious broth that everyone will love. Plus, it’s loaded with protein from the chicken and has a variety of colorful vegetables. This soup is not only tasty but also healthy and filling.
How to Make Thai Coconut Chicken Soup
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
Directions
- Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
- Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is fully cooked.
- Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.
How to Serve Thai Coconut Chicken Soup
Serve this soup hot in bowls and top each serving with fresh cilantro for a pop of color and flavor. You can also provide lime wedges on the side so everyone can add extra lime juice to taste. This soup pairs well with warm rice or crusty bread for a complete meal.
How to Store Thai Coconut Chicken Soup
If you have leftovers, let the soup cool before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days. You can also freeze the soup for up to 2 months. When ready to eat, simply reheat it in a pot on the stove or in the microwave until warmed through.
Tips to Make Thai Coconut Chicken Soup
- For a richer flavor, sauté the onion and garlic in a pan before adding them to the Crockpot.
- Adjust the spice level by adding more or less red curry paste, according to your taste.
- Feel free to add other vegetables like carrots or peas to enhance the soup’s nutrition and texture.
Variation
You can make this soup vegetarian by replacing the chicken with tofu and using vegetable broth instead of chicken broth. The flavors will still be delicious with the coconut milk and curry paste.
FAQs
1. Can I make this soup on the stove instead of in a Crockpot?
Yes! Simply add all the ingredients to a large pot, bring it to a boil, then reduce the heat and let it simmer for about 30 minutes until the chicken is cooked through.
2. Is there a substitute for fish sauce?
Yes, if you prefer not to use fish sauce, you can use soy sauce or tamari for a similar umami flavor.
3. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts; just increase the cooking time by a couple of hours. Make sure the chicken is fully cooked before shredding.
Thai Coconut Chicken Soup
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 cloves garlic, minced
- 1 red bell pepper, sliced
Finishing Touches
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
Preparation
- Add the chicken, chicken broth, coconut milk, red curry paste, fish sauce, diced onion, minced garlic, and sliced red bell pepper to the Crockpot.
Cooking
- Cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is fully cooked.
- Remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the soup.
Finishing Touches
- Stir in the lime juice for a bright, fresh flavor. Serve the soup garnished with fresh cilantro.